Cucumber, carrot and beet salad recipe

This beet or beet salad (depending on the country where you are), although it requires several preparations and, therefore, more time, it is delicious thanks to the combination of textures and flavors. Each preparation has its flavor and texture: smoked crunchy beet, macerated cucumber with a rice sauce and rice sauce vinaiga, sweet fries and crunchy caramelized seeds with agave – you will love all nuances and textures. Step by recipesgratis if you are interested in this cucumber, carrot and beet salad and do not miss many other salad recipes in my blog target = _blank relic = NOFOLWVEGSPIRATION.

Ingredients to make cucumber, carrot and beet salad:

1. Put the algae in water for 15-20 minutes. Peel the cucumber, beet and carrot. Cut the cucumber and beet into slices, grate the carrot and chop the lettuce leaves.

2. Put the beet slices in a bowl with a good stream of liquid smoke and a pinch of salt, mix well so that they are impregnated and macerated.

3. In another bowl mix a good stream of soy sauce and rice vinegar with sugar. Put the slices of cucumber, remove so that all marinated covers and let stand.

4. drag the algae eliminating the maximum amount of water as possible. Crush them in the blender or cut them into smaller pieces. Heat a pan with a little oil and saute the algae for 2-3 minutes.

5. Heat another pan and caramelizes the seeds mixing the agave syrup with the sesame and pipe seeds and removing continuously for 1-2 minutes.

6. When you have all the ready preparations, mounted the cucumber, carrot and beet salad. In the center of a plate place the lettuce leaves, the grated carrot and the sauteed algae. Place the slices of beets and cucumber and seed crocanti on top. It serves the raw and carrot be beet salad as an incoming or accompaniment of any dish.