Cooking description:
A bright and juicy salad with beet leaves will definitely appeal to those who watch their diet. You can easily buy such greens in almost any supermarket or grocery store; it is present in fresh greens mixes.
Appointment: For lunch / For dinner / Whipping up / Summer
Main ingredient: Greens
Dish: Salads
Ingredients:
- Beet Leaves - 10 Grams (bunch)
- Chicken Egg - 2 Pieces (boiled)
- Green onion - 0.5 Bunch
- Mayonnaise - 1.5 Art. spoons (low calorie)
- Salt - 2 Pinches
Servings: 1-2
How to make beetroot salad
Prepare the indicated ingredients. Boil chicken eggs in advance for 12-14 minutes and cool them in ice water.
Rinse young beet leaves in water, dry lightly with a paper towel and place on a plate.
Peel boiled chicken eggs from the shell and rinse them in water. Cut vertically in half and then cut each half into thirds. Place the egg slices on a plate.
Add mayonnaise of any fat content, preferably mustard or low-calorie, salt the salad.
Rinse the green onion stalks and chop, sprinkle the sliced dish on top.
Serve the prepared dish to the table immediately, as long as it contains the maximum of vitamins and microelements.