Mexican Raw Beetroot Salad – A Detailed recipe cooking. 
Time: 15 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Salad
- 3 pcs. medium raw beets, peeled and grated
- 2 tbsp. grated peeled hikama
- 1 cucumber, peeled and finely chopped
Gas station
- 2 tbsp. l soy sauce
- 2 small limes, squeeze the juice
- 1 tbsp. l sesame oil
- 1 tbsp. l Sahara
- 1 small red dried chili, peeled, chopped rings
- 1 tsp salt
- 1 tsp ground black pepper
Recipes with similar ingredients: beets, hikama, cucumbers, soy sauce, lime juice, chili pepper
Recipe preparation:
- Prepare the dressing: mix soy in a medium bowl sauce, lime juice, sesame oil, sugar, chili, salt and pepper.
- Make a salad: combine in a large salad bowl hikama, beets and cucumbers with dressing and mix until homogeneity. Cover and refrigerate. Serve salad cold.
