Beets with Herbs and Mushrooms

This is a warm salad or garnish of beets baked in the oven and stewed in oil with herbs, fried mushrooms, and balsamic vinegar. It turns out a very tasty dish due to the harmonious combination of a few components.

Ingredients

Directions

Prepare the required ingredients.
Wash the beets, wrap in foil and bake in the oven at 200 degrees for 40-45 minutes.
Wash the champignons, cut in half (small mushrooms). Fry the mushrooms for 1 tbsp of olive oil for a few minutes.
Peel the baked beets and cut them into 3 mm thick slices.
Finely chop the parsley. In a large skillet, heat the butter and remaining olive oil, add the chopped parsley, add salt and pepper.
Put the beets in the oil and herbs, mix so that all the pieces are covered with oil, and simmer over medium heat for 7-10 minutes.
Then add the fried mushrooms. Heat the beets with mushrooms for 1 minute.
Drizzle balsamic vinegar over the beets and mushrooms and serve immediately.
Beets with herbs and mushrooms are ready.

Enjoy your meal!

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