Beetroot Salad
Beetroots there got a vivid color which provides a dramatic addition to any plate, but it has got a sweet and earthy flavor. This type of salad is more popular in Russia.
Equipment
- Cooler
- Peeler
- Foil paper
- Spoon
- Chopping board
- Fork
- Knife
- Mixing bowl
- Plate
Ingredients
- 5 large beetroots peeled
- 1 small red onion shredded
- 4 tbsp mayonnaise
- 1/4 tsp salt
- 2 tbsp sugar
- 3 tbsp vinegar
- 1/2 tsp salt
Instructions
- Bring a large pot of water to boil. Add vinegar
- Cook the beets in the boiling water until cooked but still firm for about 30 minutes
- Remove and discard skin and then shred the beets
- In a large bowl mix the onions beet until there are combined. Add mayonnaise to the beet then season with salt and pepper
- Cover with a plastic wrap and put in the refrigerator to cool for at least 45 minutes
- Serve cold
Notes
For the best results do not use canned beets..... It will not taste the same! You can add walnuts to alternate the taste and texture