- Beet - 1 Daim
- Rucola, pawg - 1 daim
- Zis cheese - 150 Grams
- Pistachios - 50 Grams
- Txiv roj roj - 3 yam khoom. diav (hnav khaub ncaws)
- Caw los yog kua txiv hmab txiv ntoo cider vinegar - 1 Art. diav (hnav khaub ncaws)
- Dos (liab ntau yam) - 1 Daim (hnav khaub ncaws)
- Mustard - 1 Teaspoon (hnav khaub ncaws)
- Qab Zib - 1 Pinch (hnav khaub ncaws)
- Ntsev, kua txob - Mus saj (hnav khaub ncaws)
1. Boil beetroot. Tom qab nws tau txias, ntxuav thiab txiav mus rau hauv me me cubes. 2. Nws yog qhov zoo yog tias koj tau ntxuav pistachios. Yog tias tsis yog, koj yuav tsum ua haujlwm thiab tu lawv. Txiav cov pistachio kernels finely nrog ib rab riam. 3. Cheese tuaj yeem txiav nrog rab riam me me. Tab sis qhov no cheese yog muag heev. Txhaum nws mus rau hauv me me. 4. Ntsev dos thiab chop heev li. Muab tws dos rau hauv ib lub tais nyias. Muab tib qho vinegar thiab roj, mustard thiab qab zib, ntsev thiab kua txob. Sib tov zoo nrog rab rawg. Cia refueling kawg li 15 feeb. Tam sim no tso peb nyias. Muab lub rukkola rau ntawm lub phaj. Sib tov lub cheese nrog beet thiab muab tso rau sab saum toj. Tam sim no nws yog lub sij hawm mus rau lub ncuav salad dressing thiab sprinkle nrog pistachios.
Kev Pabcuam: 4