John Myers
Ingredients for 4 servings:
- 1 pack of cooked beetroot or 3 – 4 fresh
- 1 tbsp mayonnaise
- 1 tsp mustard, sweet or hot
- 1 tbsp vinegar (herb vinegar)
- 1 tbsp sunflower oil or other oil
- 1 tbsp cream
- Seasoning
- possibly garlic
- pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes
quick to make, quick to eat
First, prepare the dressing. Mix together mayonnaise, mustard, vinegar, oil, cream, and seasoning. Add garlic to taste. The dressing should taste too salty or too sour! Put on disposable gloves and cut the beets into small cubes (0.5–1 cm). Add the cubes to the dressing and let it infuse well. If using fresh beets: Place them unpeeled (!) in boiling water, cover, and simmer for 45–60 minutes. At the end, check with the tip of a knife whether they are cooked (the consistency should be like boiled potatoes). Proceed as with pre-cooked beets. The salad is best prepared 3–4 hours before eating. Stir occasionally and season with vinegar and seasoning if necessary. This quantity serves 4 people as a side salad. Goes well with: snacks, other salads (salad plates), meatballs or sausages or just as a normal side salad to the main course.
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