in Eastern Europe, Poland

Warm beetroot salad

updated

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Ingredients for 3 servings:

  • 5 beetroot tubers
  • 1 tbsp butter
  • 5 tbsp cream
  • ¼ small lemon(s), juice
  • 2 tsp sugar
  • 1 tsp flour
  • ½ tsp salt
  • n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

according to a recipe from Poland

Trim the beets and boil for approximately 30-45 minutes, depending on their size. Then rinse with cold water to make the skin easier to remove. Peel the beets and grate as finely as possible. Place the beets in a saucepan and sauté with butter, cream, and lemon juice. Season with salt, sugar, and pepper, if desired, and thicken with a little flour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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