Red head salad
By VicentaLakin
The red head always cooks with borscht soup, changes in the summer way, turns into salad and a little refreshment
Recipe Recommendations
- bean cream one
- white chocolate 50 grams
- cream 100 grams
- mint leaves appropriate amount
- olive oil appropriate amount
- lemon vinegar appropriate amount
- sweet and sour
- roast
- several hours
- ordinary
Steps for Red head salad
1
Snack with tin paper for 160 degrees for 1.5-2 hours
2
Boil, strip and square
3
Chocolate melts, it cools, it's 50 grams of cream, it's 50 grams of cream, it's even, it's a chocolate mousse
4
Squeeze the head of the red dish, put on olive oil and lemonade, and squeeze the chocolate mousseRed head salad Make Tips
Depending on the size, insert a toothpick into the beetroot to check; if no juice comes out, it is roasted.