Ingredients:

  • 1 beet;
  • 1 carrot;
  • 1 onion red;
  • 6 prunes;
  • 2 tbsp dried seaweed;
  • 8 tablespoons of boiled buckwheat;
  • ½ Apple;
  • greens onions.

Ingredients for the filling:

  • 1 tsp mustard;
  • 3 tbsp sunflower oil;
  • 1 tbsp Apple cider vinegar;
  • salt.

Preparation:

  1. Raw beets and carrots to clean and to wash properly. Take a grater-shredder, and shred thinly slices first, beets, then carrots. The number of shredded carrots must match the number of grated beetroot (1:1).
  2. Apple wash and also chop slices.
  3. Dried seaweed mixture into a dish, scalded with boiling water and leave to stand for 10-15 minutes. After the water is carefully drained, using for convenience a sieve.
  4. Red onion peel, wash and cut into long, thin feathers.
  5. Prunes wash, then squeeze with hands and cut into strips of medium thickness.
  6. The green onion diagonally cut into pieces with a length of 2-3 cm.
  7. Buckwheat boil until tender, but not overcooked!
  8. All the prepared ingredients to combine in a salad bowl and mix well until smooth. Thanks to the beet salad must acquire a bright color and unusual taste.
  9. In a bowl, mix mustard and Apple cider vinegar. Pour this dressing with oil, season with salt and stir again.
  10. Vegetable salad with buckwheat pour dressing, mix and serve.
  11. If you use this salad as a main dish, then it may only be bread. Otherwise, this salad will combine well with potatoes, grits or noodles.