The taste of spicy arugula is perfectly combined with the taste of okroshka, it has been proven for a long time. Beetroot based on kvass with arugula is a wonderful refreshing dish for hot summer days.
It is necessary
- - 500 g of beets
- - 500 g potatoes
- - 400 g cucumbers
- - 8 pcs. radish
- - 50 g arugula
- - 8 quail eggs
- - 1 bunch of green onions
- - 2 tbsp. l. horseradish
- - 50 g beet tops
- - salt
- - pepper
- - mayonnaise
Instructions
Step 1
Preheat oven to 180 degrees. Well-washed beets and potatoes are wrapped in foil and baked in the oven.
Step 2
Bake vegetables until tender, about 40 minutes, you can pierce with a toothpick to check.
Step 3
Allow cooked vegetables to cool.
Step 4
The beets are peeled, then rubbed on a coarse grater.
Step 5
Pour the grated beets with kvass and put them in the refrigerator for half an hour.
Step 6
Potatoes, radishes and cucumbers are grated on a coarse grater.
Step 7
Green onions and dill are finely grated.
Step 8
Cut the arugula not very finely, just cut the beet tops, after removing the core of the leaf from it.
Step 9
The eggs are boiled, peeled and cut in half. In the absence of quail eggs, they can be replaced with chicken eggs by taking 4 pieces. Chicken eggs will need to be finely chopped.
Step 10
After half an hour, the beetroot infusion must be filtered through cheesecloth or a sieve. Add 2 tablespoons of horseradish (store, table) to kvass, leave in the refrigerator for 15 minutes more. The taste of the infusion will be even brighter if you cook it in a day. You do not need to throw away the beets, they will still come in handy.
Step 11
Grated vegetables, beets, chopped greens are mixed in a large bowl.
Step 12
Everything is laid out on portioned plates, poured with beetroot-leavened infusion, one quail egg is placed in each plate.
Step 13
It remains only to salt and pepper to taste and add mayonnaise.
