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Beetroot salad

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Beetroot salad
0 Reviews
Cooking time: 15 min
Servings: 4 servings
Calories: 223 kcal

Step-by-Step Cooking Instructions

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.

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.

Categories

Tomatoes Potato Beet Botva
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