Over time, recipes for favorite dishes that were prepared by eye are erased from memory. It is better to keep them on a piece of paper, especially if these dishes were inherited from grandmothers or great-grandmothers.
The recipe for this beet salad is hopelessly forgotten by many. But it contains live vitamins.
To prepare you will need:
- 1 kg beetroot;
- 50 g dill;
- 50 g parsley;
- 50 g cilantro;
- 3 tbsp vegetable oil;
- 3 tbsp. wine vinegar;
- pepper (black), pine nuts and salt - to taste.
How to cook
It is recommended to bake the beets for this salad in the oven. To do this, peel the vegetable, put it in a sheet of foil, add a little vegetable oil, wrap it and bake for 40 minutes in an oven preheated to 180 degrees.
As soon as the finished root vegetable cools down, you need to cut it into strips or long bars. The size is no thicker than 1 centimeter.
Place the beets in a bowl.
Then the washed greens need to be chopped, mixed with beets and you can add salt and pepper to taste.
Next, add vegetable oil (odorless) and wine vinegar, mix and sprinkle the salad with pine nuts.
Cottage cheese goes well with this salad.
Bon appetit!
