Colorful cold beetroot on kefir is loved by many of us, especially in the summer heat. The dish pleasantly cools and at the same time saturates the body, it is not too high in calories and, if desired, can be tasted several times a day. The main thing is not to forget that the further the date of manufacture of kefir, the more sour the drink will taste. Therefore, it is best to prepare the beetroot from a fresh milk drink, but only fill it with it when serving. But you can boil or bake beets and potatoes in advance, for example, in the evening, so as not to warm up the kitchen in such a heat during the day. You just have to boil a chicken egg and cool it in ice water. By the way, if you find fresh radishes available in the supermarket, be sure to add such a root vegetable to the dish, its taste will become even more interesting.
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Ingredients:
Kefir of any fat content - 250 ml
Baked potatoes - 3 pcs.
Baked beets (large) - 1 pc.
Fresh cucumbers (small) - 3 pcs.
Boiled chicken egg - 1 pc.
Green onion - 2 stalks
Parsley - 0.5 bunch
Salt and pepper to taste
How to cook:
Prepare food.
Boil or bake root vegetables in advance, cool and peel. Cut first into slices and then into medium to small cubes. Empty into a salad bowl or bowl.
Rinse fresh cucumbers thoroughly to remove thorns and dust. Cut off the ends and cut the fruit vertically in half. Cut into half rings and add to the container. Cubes are also suitable - if desired.
Peel the cooled boiled chicken egg. Rinse in water so that not a single piece of shell gets into the slices. Cut into cubes of the desired size and add to the rest of the ingredients.
If desired, you can replace chicken eggs with duck or goose, quail eggs.
Rinse the green onion and parsley stalks, dry lightly with paper towels and chop. Place in a salad bowl.
Mix all ingredients gently. In this form, you can store them in the refrigerator, as necessary, laying out a part on a plate and pouring it with kefir when serving.
To taste the beetroot, put the required amount of such slices in a deep plate and cover with chilled kefir. Season with salt and pepper.
Stir gently - kefir will immediately turn pink. Garnish with dill or parsley and serve.
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