Russian Beetroot Salad La Aleks

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.