Traditional Slavic salad is oddly called the French word Vinaigrette. I usually cook it in winter, but recently I found all the ingredients and decided to make this beetroot salad. This salad is unusual but very rich and yummy. Try it too!
You need to have:
1 cup cooked or canned beans
2 largedill pickles
1 medium or few small onions
2 tablespoonsolive oil
1/2 teaspoonground black pepper
You need to do:
Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 15 minutes. Add the carrots and potatoes. Boil for another 20-25 minutes. Drain the beets, carrots and potatoes, and let cool completely
Remove peels when cool
Cut the beets, carrots and potatoes into small pieces
Stir in the beans
Cut the the pickles and onion into small pieces
Mix all well then stir in the salt, pepper and olive oil
Serve the beet salad with greens, croutons or bread. For the main dish salad goes well with mashed potatoes and meat
Bon Appetit or as the Ukrainians say: ‘Smachnoho’!
Today I want to tell you how to bake delicious carrot cookies. These are my favorite cookies and I am sure you will like them too!
So, you need to have:
Zest of 1 orange
Wheat flour – 12 tbs
1 stick of butter, softened
Powdered sugar – 6 tbs (+ 1 to sprinkle the tops)
You need to do:
Preheat oven to 375 F. Mix butter and powdered sugar until well blendedRemove the zest from one orange and grate the carrotsWhisk the eggAdd carrot, zest and egg to butter mixture. Mix wellAdd flour and beat until well blendedForm the cookies round shape and place on a baking trayBake for 20-25 minutes.
Ready cookies you can sprinkle with powdered sugarEnjoy your wonderful and tender carrot cookies!