Diana's Yellow Beet Salad

Ingredients for 2 servings:

• 300 g yellow beet(s)
• 1 shallot(s)
• 1 pinch of sugar
• 1 pinch of herb salt and pepper, freshly ground
• 125 ml vegetable stock
• 1 tbsp vinegar
• 1 tbsp rapeseed oil
• 2 sprigs of parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and peel the yellow beets, then place them in a saucepan and bring to a boil with the stock. Simmer for about 20 minutes, until they are still firm to the bite. Remove the yellow beets from the pan and reserve the stock. Slice the beets. Peel and slice the shallot. For the dressing, mix the reserved vegetable stock, herb salt, pepper, sugar, vinegar, and rapeseed oil well. Place the yellow beets in a glass bowl and pour the dressing over them. Scatter the onion rings over the top. Let the yellow beet salad stand for at least 20 minutes. Finally, wash the parsley, dry it, finely chop it, and sprinkle it over the salad.