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Red salad under mustard sauce

Cooking recipes / Snack recipes / Salads / Beetroot salad

Boil the beets, coat with cold water, cool and clean. Cut the beets into thin mugs. For the sauce, mix mustard, vinegar, salt and pepper, add oil and 1-2 tbsp. l hot water. Cut the onions into thin rings, finely chop the spring onions, add everything to the sauce and mix. Arrange the beetroot circles on plates, pour over the sauce and immediately serve.

beets (500 g) 4 pcs., onions young 1 pc., onions green - 1 bunch, mustard trimmed 2 tsp, mustard sweet 2 tsp, vinegar - 2-3 tbsp. spoons, salt to taste, pepper to taste, sunflower oil - 3 tbsp. spoons