You will need
  • • 1 beet;
  • • 1 squid;
  • • 1 fresh cucumber;
  • • 1 stalk petiolar celery;
  • • 1 clove of garlic;
  • • 1 bunch cilantro;
  • • 2 leaf of lettuce;
  • • 2 tbsp lemon juice;
  • • 2 tbsp sunflower oil;
  • • salt and pepper mixture.
In a bowl, mix the minced garlic, lemon juice and sunflower oil. This mixture, after infusion, will be a great dressing for this salad.
Beets clean, wash, RUB on a grater for Korean carrot, put into a saucepan and cover with water. Place the saucepan on the stove, its contents bring to a boil, boil three minutes and drain in a colander, keeping the pink water.
Boiled beets put into the refrigerator, because in the future it can be used to prepare some salads. But the decoction of beets should be poured back into the saucepan and then place on a slow fire.
Squid, cleaned, cut into thin rings, dipped in beet broth, bring to a boil, then remove from the heat and leave to stand until cool. Thus the cooled squid rings will have a beautiful pink hue.
Lettuce wash, Pat dry (with paper towels), finely to break it and put in salad bowl. There add the cooled calamari rings.
Cilantro finely chopped with a knife. Cucumber and petiolar celery cut into thin strips, combine with cilantro and also put in a salad bowl.
The contents of the salad bowl and mix well, seasoning with seasoning, salt and pepper mixture.
Serve the finished salad with "pink" squid recommended with any side dish of potatoes or grains.