Beetroot salad with thyme

Ingredients for 2 servings:

• 2 m.-large beetroot
• 2 tbsp cider vinegar (or mild apple cider vinegar)
• 2 tbsp olive oil, good
• 2 tsp. Thyme, shredded
• Salt and pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Carefully wash and brush the beets, taking care not to damage them. Boil them in salted water (about 40 minutes), and let them cool in the broth. Avoid piercing or damaging the beets, as this will cause them to bleed. Peel the beets while they’re still warm. This is easy to do in the water. Rub off the skin with your hands. Cut the beets into eighths and slice them. Season with salt, pepper, vinegar, and oil, and add the thyme. Let it sit for at least half a day, then season again. This salad goes well with boiled beef with bouillon and potatoes.