John Myers
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Russian Beetroot Salad La Aleks
The perfect russian beetroot salad la aleks recipe with a picture and simple step-by-step instructions.
- 700 g Beetroot
- 150 g Grated Emmental
- 50 g Parmesan cheese
- 3 Big toes Garlic fresh
- 250 g Smetana (Russian Sour Cream)
- 1 tbsp Oil
- 1,5 teaspoon Salt
- 0,5 teaspoon Pepper
- 2 Pinches Finely chopped fresh dill
Preface:
- The beetroot (Russian: свёкла [swjókla]) is used in many ways in Russian cuisine. The beetroot contains many vitamins and minerals, including B vitamins, vitamin C, folic acid, as well as potassium, calcium, iron, copper, magnesium and others. In addition, the red tuber protects the body against free radicals, stimulates digestion, has a deacidifying effect and is said to prevent cancer. If you have kidney stones, you should only eat a small amount of beetroot. It is important that no juice escapes when the tuber is cut so that the valuable ingredients are not lost. The beetroot is a vegetable rich in nitrates. Before cooking, the tubers are washed, but not peeled.
Preparation:
- Wash the beetroot and finish cooking (approx. 20-40 minutes depending on the size). Let boiled beetroot cool quickly under cold water, then peel and grate coarsely.
- Chop the garlic and Parmesan very finely (never grate or press).
- Put all ingredients in a suitable bowl and mix very thoroughly, then let it steep for about an hour in the refrigerator.
- Take the salad out of the fridge after an hour. If necessary, add salt and pepper to taste and mix again thoroughly, then let it steep for another 2 hours in the refrigerator. Finished.
Good Appetite!!!
Tip:
- Smetana can be replaced by sour cream and sour cream mixed 1 to 1.
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