Calories
123 kcal
Protein
12 g
Fat
34 g
Carbohydrates
33 g
Rinse and boil medium-sized beets until tender, for 40-50 minutes, pierce them with a fork. If the beets break apart, it means they are ready. Let the beets cool and peel them. Cut it into neat small cubes.
Simultaneously with boiling the beets, boil the turkey fillet. Boil the turkey in salted water for about 25-30 minutes. Cool the boiled meat, cut into cubes the same size as the beets.
Rinse the green onions and cut them into thin rings. Chop the walnuts with a knife or in a blender into crumbs.
In a bowl or deep salad bowl, mix the beets and turkey meat together. Add the green onions and walnuts.
For the salad dressing combine in a small bowl 2 spoonfuls of sour cream, cottage cheese, 1 teaspoon of mustard, minced garlic, salt and ground black pepper to taste.
Transfer the dressing to a bowl with the previously combined salad ingredients. Stir the beet salad with the sour cream-cheese dressing. Serve the beet and turkey salad in a communal salad bowl or separately for each. Aditionally, you can tear the parsley leaves and decorate the salad.
To portion, place a ring on the plate, place some of the lettuce in it and press down with a spoon. Remove the ring, garnish the surface of the salad with walnut halves and parsley leaves or other herbs.
The resulting broth from the cooked turkey can be used to make other dishes.
Bon Appetit!
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