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Red and White Salad Ingredients
- Leaf salad (no bitterness) 200 grams
- Fresh black radish 300 grams
- Young beets 300 grams
- Vegetable oil 50 grams
- Rusks 100 grams
- Garlic 2-3 cloves
- Green onion 100 grams
- Salt at its discretion
- Ground black pepper at your discretion
- Main IngredientsRedka, Beetroot
- Serving 4 servings
- World Cuisine
Inventory:
Deep bowl, Cutting board, Sharp knife, Garlic press, Coarse grater, Wooden spatula, Cutlery, Serving dish (or portioned plates)Cooking red and white lettuce:
Step 1: Prepare the main ingredients for the salad.
Rinse black radish thoroughly in running water and peel it. This can be done with a simple kitchen knife or you can use a peeler for these purposes, which is much more convenient and functional. Then it should be grated on a coarse grater. Transfer the prepared vegetable to a separate bowl. 
We wash young sugar beets with plenty of water and put in a pan to boil. We give water to boil and put on a small fire, cook until it is ready. You can check this with a regular toothpick or wooden skewer. The vegetable should be soft and easy to pierce. 
We peel the beets and rub them on a coarse grater. 
Separate the garlic from the husk and wash it in cold water. We pass it through the garlic or just finely chop it with a sharp knife. Before cutting it can be pressed down with the tip of a knife, to flatten, properly.Step 2: Cook the crackers sauce.
Rusks must be poured with vegetable oil and add finely chopped garlic. 
The main thing to do is in 5-10 minutes before mixing in a salad, so that the crackers get a little wet, but do not turn into porridge.Step 3: Form a red and white salad.
In a separate serving dish with wide edges, put previously washed and dried lettuce leaves. Directly on them lay a layer of black radish, add a little and lay out further a layer of beets. So do a few layers. At the very end to the surface of the salad pour the crackers sauce and sprinkle with finely chopped green onions.Step 4: Serve a red and white salad.
It is better to consume the salad immediately and it is desirable to use the whole, as the layers can mix in their own color scheme, and it will turn out not very beautiful. But when you serve it to the table, just cooked, it looks amazing. The salad contains a huge amount of vitamins, so beneficial to the human body. To enrich the taste, the layers can be coated with each other with neutral taste mayonnaise or low-fat sour cream. It is very important that it does not acidify and is very tasty. Good appetite!Recipe Tips:
- - Also in this salad you can add a little hard grated cheese on top, it will be very tasty and nutritious. Before you grind it on a grater, you need to hold the cheese a little in the freezer, so that later it is easier to rub and the slices are beautiful and uniform.
- - It’s worth a few words to give breadcrumbs for salad. This can be either a purchased option, or made independently. For this, slices of bread must be cut into small cubes and dried in the oven on a baking sheet covered with parchment, at a temperature of 120 degrees for 7-10 minutes.
- - You can decorate such a salad on the festive table with slides of red caviar. In addition, it will greatly improve the taste of the dish. And on the table it will look very dignified and unexpected.
