Warm salad of beetroot with chicken liver from the chef of the restaurant "Villa Pasta" Anatoly Malyshev
Photo:Weheartit Ingredients (for 4 servings) Beetroot - 300 g Chicken liver - 200 g Bulgarian pepper - 100 g Radish - 100 g Salad mix - 150 g Olive oil - 50 g Lemon - 50 g Dijon mustard - 10 g Balsamic cream - 50 g Cooking pine nuts - 40 g Soup in foil and bake in an oven preheated to 180 degrees for 30 minutes. Cool the finished beets, peel and cut into cubes. Bake the bell peppers in foil in the oven at the same temperature for 15 minutes. Peel chilled baked peppers and cut into strips. Rinse the chicken liver and dry thoroughly with napkins. Stir the mustard, olive oil and lemon juice until smooth and lightly salt. In a deep bowl, combine the salad mix with beets, bell peppers, radishes cut into thin rings, add the dressing and stir. Fry the chicken liver in a pan until tender, season with salt. Put the salad on a plate, spread the fried chicken liver around it, pour over the balsamic cream and sprinkle with the fried pine nuts.
