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Beetroot salad

updated

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Ingredients for 2 servings:

  • 500 g beetroot, cooked
  • 2 m.-large pickled cucumber(s)
  • 1 handful of walnuts
  • 1 clove(s) garlic
  • 2 tbsp mayonnaise
  • 4 tbsp natural yogurt
  • some salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Very good for healthy blood

Coarsely grate the beetroot and pickled gherkins. Chop the walnuts medium-coarsely. Squeeze the garlic. Season everything with a little salt and mix well with mayonnaise and natural yogurt. Serve with dark bread and herring fillets.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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