- Beet - 1 Kilogram
- White Onion - 200 Grams
- Black pepper powder - 1/4 Teaspoons
- Salt sea - 1/2 teaspoons
- Table vinegar - 40 Milliliters
- Olive Oil - 100 Milliliters
- Parsley - 15 Grams
- Rukkola - 30 Grams
Beetroot (preferably - young) cook until ready. Readiness is easiest to check with a sharp knife - if the beet slides off the knife, it's ready. When the beet has cooled to such a state that you can work with it - cut it into slices approximately 3-5 mm thick. For clarity, look at the photo. Then add to the beet sliced thin rings of white onions. We prepare the dressing for salad. To do this, mix the vinegar, olive oil, salt and pepper. We fill the salad with the resulting dressing, sprinkle it on top with chopped herbs (I have parsley and arugula). Done!
Servings: 3-4