Diet salad with chicken liver

This cooking recipe is good for dieting. This food is simple, but very tasty and healthy. This combination is quite rare, dieters will agree with me, I think. If I have beets with tops, in some recipes beet tops are called chard, then cut the cuttings finely, tear the leaves coarsely and send them to the refrigerator.

Then I start on turnips and beets. I lubricate the root vegetables with olive oil, wrap them in foil and bake in the oven for 1 hour, if the vegetables are young, they will be ready in 30 minutes. I peel the finished vegetables, cut them into thin slices and leave them to cool. At this time I am preparing salad dressing. To do this, I take a glass of raspberries or red currants, fresh or frozen, depending on the time of year, I rub through a fine sieve. In the resulting juice, I add 3 tablespoons of red balsamic vinegar and lightly beat with a fork until a homogeneous consistency. If I choose red currant for dressing, then I add a spoonful of powdered sugar, it won't hurt. I combine the dressing with chopped vegetables, season with salt and pepper. Now it's time for chicken liver, I can say that this is a very useful product. In a well-heated frying pan, greased with olive oil, I spread the chicken liver in one layer and fry for 5-7 minutes without salt, turning it over from time to time. If the liver is dumped into a frying pan in several layers, it will turn out to be "rubber". When the liver is ready, I remove it from the fire. I take a dish with chopped and already seasoned vegetables, spread lettuce leaves, tarragon greens on it, it can be replaced with coriander. On top of all this splendor, I spread the chicken liver and immediately serve it to the table. It is best to take a large dish with a depth, about as deep as a baking dish, so that all the ingredients lie beautifully in layers. It can be eaten for breakfast and dinner, suitable for children.