Salad with beets, pears, fennel and hikama – a detailed recipe cooking. 
Time: one час.20 minutes. Difficulty: easy Servings: 6 – 8 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. cooked until ready small beets
- 2 tbsp. hickama, peeled and cut into strips
- 3 tbsp. fennel sliced in half and chopped sliced
- 1 tbsp. grated carrots
- 1 pear, sliced
- 150 gr. barley groats
- 250 gr inflorescences of cauliflower, finely chopped
- 2 stalks of celery
- 1/4 Art. red wine vinegar
- 2 tbsp. l honey
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 Art. olive oil
- 1/4 Art. chopped onion
- 2 tbsp. l lemon juice
- 1/2 tbsp. mint leaves
- 2 tbsp. l pine nuts
- 180 gr. goat cheese crumbled
Recipes with similar ingredients: beets, hikama, celery, cauliflower, fennel onion, carrot, goat cheese, nuts cedar, honey
Recipe preparation:
- Put the barley groats in a pan with cold water, bring to a boil, reduce heat to medium, and simmer periodically stirring for 30-35 minutes Drain and rinse under running water; put in a large salad bowl.
- In a small bowl, mix red wine vinegar, honey, black pepper and salt. Whisk constantly, pour in oil slowly. Connect cereal, vegetables and salad dressing in a salad bowl, then add lemon juice, sprinkle with pine nuts and goat cheese.
