Beetroot in Georgian

Step-by-step cooking

1. Step 1:

   

   Choose juicy and sweet beets, I was lucky - I have such a new harvest. Wash the beets, boil or bake in foil in the oven until ready. I cooked for two hours, since I have a large one, the average one cooks for an hour and a half, the small one for about an hour. You need to cook or bake in a cujure so that the beetroot does not lose color, and to preserve the color when cooking, you can add lemon juice to the water - 0.5 teaspoons per liter of water. Peel and cut into strips.

2. Step 2:

   

   Wash the greens well, dry them on paper towels and chop them finely. I used cilantro, dill and parsley. I think that it is this greenery that makes the salad truly Georgian.

3. Step 3:

   

   Chop the garlic in a convenient way for you, I cut it very finely with a knife.

5. Step 4:

   

   Peel the onion, rinse and cut into half rings or as I say a little smaller. It is better to use red onion for this salad - it is well suited both in color and taste.

6. Step 5:

   

   Put the herbs, garlic, onion in a bowl with beets, add two tablespoons of tkemali sauce and two tablespoons of vegetable oil. Add salt and pepper to taste.