Beetroot salad will lick your fingers
Composition / ingredients
6
Servings:
Cooking method
Carrots and beets must be cleaned and grated on a fine grater.
Put the chopped vegetables in a saucepan with a thick bottom, add vegetable oil, salt, sugar and spices (garlic optional).
Put on fire, heat, stirring, after boiling the released juice, reduce the heat to a minimum and simmer for about an hour. At the end, add vinegar and, if necessary, more sugar and salt.
You can serve this salad in a warm or chilled form.
When preparing lettuce for the winter, it should be spread out hot in sterile jars and hermetically sealed.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beetroot - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
