Beetroot salad

Ingredients for 4 servings:

• 4 large beetroots, fresh
• ½ lemon(s), juice
• 2 liters of water
• 5 tbsp sugar
• 1 pinch of salt
• 5 tbsp wine vinegar or fruit vinegar
• 1 liter of broth from cooking the beetroot
• 2 tbsp sugar
• ½ lemon(s), juice
• 1 cup sour cream or 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 6 hours 50 minutes

with beetroot drink

Peel the beets very thinly, wash them thoroughly, and cut them into quarters. Add the beets to the water with the lemon juice and cook until soft. Reserve the cooking liquid. Let the beets cool, then coarsely grate them in a blender. Transfer to a bowl and season with sugar, salt, vinegar, and 1/2 cup of the cooking liquid, then mix. Cover and refrigerate. Adjust seasoning after 2-3 hours. Serve as a side dish to meat with mashed potatoes. For the drink, season the reserved liquid with sugar and lemon juice and mix well. Add sour cream. If you keep kosher, mix the egg yolk with a little warm cooking liquid, then pour it through a sieve into the remaining cooking liquid and mix well. Chill and serve cold.