Ukrainian beetroot salad in 3 variations

Ingredients for 6 servings:

• 6 beetroot
• 1 onion(s)
• 3 cloves garlic
• 1 pinch(s) of sugar
• some salt and pepper
• 2 tbsp vinegar
• 2 tbsp oil
• 2 tbsp mayonnaise
• 1 handful of walnuts
• 6 prunes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 40 minutes

made from baked beetroot, traditional Ukrainian cuisine

Wrap the beets in aluminum foil with the shiny side facing in and bake in the oven at 200 degrees Celsius for about 2-2.5 hours. Check the doneness with a toothpick, turn off the oven, and let the beets cool slowly in the oven overnight (this allows them to continue cooking a little). Dice the onion, marinate with a pinch of salt, sugar, and 2 tablespoons of vinegar for about 10 minutes. Then divide the beets into 3 portions. Peel the beets and grate them coarsely. For the first version, mix the grated beets with the marinated onions, 2 tablespoons of oil, and 1 tablespoon of vinegar, season with salt and pepper. For the second version, mix the grated beets with the marinated onions, 3 crushed garlic cloves, and 2-3 tablespoons of mayo, season with salt and pepper. For the third option, pour hot water over the prunes, let them swell, cool, and chop finely. Mix the grated beets with the marinated onions, chopped walnuts, prunes, and 2-3 tablespoons of mayo, season with salt and pepper. Serve. Baked beets have a much more intense flavor than boiled beets. However, if you’re in a hurry, you can of course use the vacuum-packed, pre-cooked beets. Notes: Beets are a “very Ukrainian” vegetable, growing in every vegetable garden in Ukraine and used in a variety of ways. For example, in the Ukrainian national dish borscht, vinaigrette salad, beetroot salad, shuba salad, braised beets with onions, or raw, thinly grated spicy salad with garlic for hot dogs.