Beetroot salad
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Contents
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ingredients
5 pcs larger beetroot 800 ml water 100 ml vinegar 7 tsp granulated sugar 1/4 tsp salt 1 tsp cumin 1 tsp fennel
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This beetroot salad is traditionally made at Easter, but you can make it any time as it is very healthy and tasty…
1.
Wash the beetroot and put it in a large pot, cook for about 1,5 hours. Let cool, peel and grate on a fine grater in a bowl.
2.
Prepare a brine of 0.8l water, vinegar, salt, granulated sugar, cumin and fennel. Place in a saucepan to boil, or season to taste, add sugar or vinegar.
3.
Pour the liquor and strain. Pour the hot brine over the grated beetroot. Stir, let cool. Serve as you like, it is suitable for main meals, breakfast or dinner. Enjoy.
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