Beetroot salad

Ingredients

• vinegar - 1 tsp. l.
• tomato - 2 pcs
• salt
• 2 medium beets
• 4 things. young potatoes
• 2-3 beet tops
• sunflower oil for dressing
• 1 small bunch of arugula
• horseradish
• 1 head of lettuce
• 1 tablespoon of gelatin
• sugar - 1 tsp.

Cooking

Step 1

Wash beets and potatoes and boil in different pans until tender. Let cool. Save beetroot broth. Peel vegetables and cut into large pieces. Wash lettuce, arugula and tops, dry and chop coarsely.

Step 2

Wash the tomatoes and cut into large pieces. Mix beets, potatoes and greens in a bowl. Salt, pepper to taste. Add tomatoes. Fill with oil and mix.

Step 3

Strain beetroot broth. Add vinegar, sugar and horseradish, bring to a boil quickly and immediately remove from heat. Allow to cool slightly, then dilute the gelatin in the broth. Pour into a low mold and refrigerate until completely set. Use beetroot jelly for side dishes, as well as for vegetable, fish and meat salads.