Violetta salad with beets

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Violetta salad is very simple in its composition - all its components can be found in the refrigerator of any housewife. This recipe is distinguished by an unusual combination of products, which gives an unbroken, fresh taste, causing indispensable success at the table.

The main ingredient of the salad is beets, which are better boiled in advance. This will significantly shorten the cooking time. You can take canned peas, but we like fresh ones, boil it quickly and easily on the stove or in the microwave. You can also take any cheese, even processed cheese. The salad dressing can be either sour cream or mayonnaise, I love using a mixture of both. What you choose, decide for yourself.

Ingredients:

  • Boiled beets - 300 g
  • Frozen green peas - 100 g
  • Pickled cucumbers - 100 g
  • Hard cheese - 40 g
  • Green dill - 10 g
  • Salt - 3 g
  • Sour cream - 50 g
  • Mayonnaise - 50 g
Step 1 of 11: Take the ingredients listed
Step 2 of 11

Pour frozen peas with water and boil quickly for 2-3 minutes.

Step 3 of 11

Place the beans on a sieve and refrigerate.

Step 4 of 11

Cut the peeled boiled beets and pickled or pickled cucumbers into small cubes.

Step 5 of 11

On a fine grater, grate the hard cheese (I took Parmesan). Chop the dill greens finely too.

Step 6 of 11

Place vegetables in a salad bowl.

Step 7 of 11

Add green peas.

Step 8 of 11

Stir, salt to taste.

Step 9 of 11

Combine mayonnaise and sour cream.

Step 10 of 11

Violetta salad can be served in a common salad bowl, dressing it before serving. You can put the dish in portioned bowls, and put the sauce on top.

Step 11 of 11

Garnish the salad with herbs and grated cheese flakes.

Bon Appetit!

Author: Natalia Antipieva

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