Vinaigrette without cabbage with tops and mushrooms
Composition / ingredients
6
servings:
Cooking method
1.Boil beets, carrots, potatoes.
2.Cool and peel .
3.Peel the apple and cut it into small cubes.
4.Wash the beet tops and cut them with ribbons
1 cm
.
5.Cucumber and cut in half and thinly slice.
6.Cut the grapes into slices.
7.Cut the remaining vegetables into cubes.
8.Season with salt and sunflower oil.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pickled pears - 26 kcal/100g
- Fresh grapes - 16 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
