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Vinaigrette with horseradish

  • Cook Time
    1 h
  • Serving
    4 servings People
  • View
    45

Summer, one might say the country version of the vinaigrette with horseradish dressing, with fresh green peas and fresh cucumbers from the garden

Ingredients

Directions

Step 1

Boil or bake the beets until tender. Cool, peel and cut into small cubes. Peel the cucumbers, cut into strips.

Step 2

Peel the avocado, remove the pit, cut the flesh into cubes and sprinkle with 0.5 lime juice. Pour boiling water over the peas, let stand for 2-3 minutes, drain and dry. Combine peas, cucumbers and avocado.

Step 3

To make a vinaigrette sauce: put chopped chives with vinegar in a blender and gradually, with the engine running, pour in olive oil. Season with half the sauce on the beets, and half on the cucumber mixture.

Step 4

For horseradish dressing, combine whipped cream, half lime juice and horseradish.

Step 5

Put the salad in layers on a dish: beets, then cucumbers with avocado and peas, then horseradish with cream.

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