Salad with squid and beetroot
Description
The squid and beet salad is simple and quick to prepare. You can use canned squid or cook them yourself—it won't take much time. Overall, this dish is very harmonious and delicious. The beets add a slight sweetness, garlic brings spiciness, pickled cucumber contributes a mild tang, and eggs give a creamy texture. You can dress the salad with mayonnaise, but in this case, I prefer sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients for making the salad.
- 2
Step 2
Clean the squid from membranes and wash thoroughly in cold water. Place in boiling water and cook for 3 minutes. Then remove and cool.
- 3
Step 3
Cut the cucumber into julienne strips and place in a salad bowl.
- 4
Step 4
Boil the beet until cooked, peel and cool, cut into strips and add to the salad.
- 5
Step 5
Add the minced garlic.
- 6
Step 6
Boil the eggs hard, cool them, peel, and chop finely. Add to the salad.
- 7
Step 7
Cut the squid into strips as well and place them in the salad bowl.
- 8
Step 8
Dress the salad with sour cream, salt to taste, and mix.
- 9
Step 9
The salad with squid and beetroot is ready.