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Everybody knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper amount of exercise. The sad thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. At the conclusion of the day, most of us want to go home, not to the gym. We want a delicious, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You will be delighted to discover that getting healthy doesn’t have to be hard. With practice you can get all of the nutrients and the physical exercise that you need. Here are some of the best methods to be healthy and balanced.
Climb stairs. Rather than riding an elevator, walk up the stairs to the floor you live or work on. While this will be hard to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. If you do work on a very high floor, why not get off the elevator a few floors early and walk the rest of the way? Lots of people opt for the easy elevator ride instead of making an effort on the stairs. Even just a individual flight of stairs, when travelled up or down a few times a day–can be a great improvement to your system.
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We hope you got benefit from reading it, now let’s go back to shuba (russian layered salad with beets) recipe. To make shuba (russian layered salad with beets) you need 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Shuba (Russian Layered Salad with Beets):
- Use 2 Red beets
- Prepare 2 Potatoes (medium)
- Take 2 Carrots
- You need 1/2 Red onion
- Get 1 Hard boiled egg
- Get 1 dash Dill
- Take 4 tbsp Mayonnaise
- You need 1/2 tsp Sea salt
- Provide 1 dash Coarsely ground black pepper
Instructions to make Shuba (Russian Layered Salad with Beets):
- Cut the leaves off the beets. Peel the carrots and cut in half. Put the beets, carrots and potatoes in the same pan and start cooking them in cold water.
- When the pan comes to a boil, turn the heat down to medium. In about 15 minutes the potatoes and carrots will be done, so take them out of the pan. Peel the potatoes.
- Boil the beets for another 10 minutes or so (until a bamboo skewer goes through them easily). Take them out of the pan, cut off the tough parts on the top and bottom, and peel.
- Either grate or roughly chop up the potatoes, carrots and beets. Finely chop the red onion, hard boiled egg and dill too.
- Layer half the red onion, potato, carrot and beets in a bowl in order. (The photo shows the carrot layer.)
- Spread half the mayonnaise evenly on top of the beet layer. Sprinkle with sea salt and black pepper.
- Repeat Steps 5 and 6, and finish by decorating the top with hard boiled egg and dill. Cover with plastic wrap and refrigerate for several hours (overnight if possible).
- Serve the salad in the bowl, or slice as shown and serve.
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