Beet salad with
Instructions
Clean and wash the vegetables.
Distribute the salad leaves on a serving dish.
Cut the beets into strips and leave them to soak in vinegar for about a couple of hours, then drain well.
Long also cut the celery and bell pepper.
In a bowl, mix oil, lemon, salt, pepper and finely chopped onion.
With the sauce seasoned vegetables and place on salad.
Garnish with celery leaves.
Ingredients and dosing for 4 persons
- 300 g of red salad of verona
- 1 beet
- 1 red pepper
- 1 onion
- 1 celery in verona
- Balsamic vinegar
- Olive oil extra virgin
- 1/2 lemon (juice)
- Salt
- Pepper