Light salad with beets instead of vinegret: a great fall dish

This salad will be especially appreciated by fans of the popular vinegret. The dish includes baked beets, pickled onions, processed cheese, pickled cucumbers, and peas. You can use mayonnaise as a dressing, or make your own sauce based on mustard, soy sauce, honey, and spices. The dish is suitable for lunch, dinner, meat, fish and porridge.

Food blogger Yulia with the nickname juli_co.ok shared a recipe for an autumn salad with beets with a delicious dressing on her Instagram page.

Ingredients:

• beets - 3 pcs
• pickled cucumbers - 4 pcs
• processed cheese - 2 p
• onions - 1\2 pcs
• canned peas
• vinegar
• sugar

Dressing:

• mustard - 0.5 tsp.
• soy sauce - 1 tbsp.
• vegetable oil - 3 tbsp.
• salt - 0.5 tsp.
• dry garlic - 0.5 tsp.
• vinegar - 0.5 tsp.
• pepper
• honey

Method of preparation:

1. First, bake the beets in foil at 200 degrees for 25-30 minutes.

2. During this time, prepare the rest of the ingredients, namely onions, cheese and cucumbers cut into cubes.

3. Marinate the chopped onion with sugar and vinegar.

4. Peel the baked beets and cut them into cubes.

5. Next, prepare the dressing. To do this, mix the necessary ingredients until smooth.

6. At this stage, mix all the prepared ingredients and season with the dressing. Stir the ingredients.