Ingredients
- 100 g Chicken liver
- Sunflower oil
- Olive oil
- 50 g walnuts (peeled)
- 1 pc. beets
- parsley
- 2 cloves Garlic
- 1 tbsp. l Mustard
- Water
- salt
Directions
Steps
1 Done | In a pan with sunflower oil under the lid, fry the chicken liver pieces, pre-rinsing. Solim. Pour some water. |
2 Done | In a bowl, combine chopped boiled beets and olive oil, mix. Tilt the liver into a sieve for faster cooling. |
3 Done | Add chopped walnuts, ready chicken liver, and parsley. |
4 Done | Rub the garlic into porridge and combine with olive oil and mustard. Add to the salad. |
5 Done | Mix everything and season the salad. Bon Appetit! |
