Multicolored beet salad
Ingredients:
8 |
Big multicolored beets |
3 liters |
Water |
2 tbsp |
Red table wine |
3 tbsp |
Olive oil |
To taste |
Salt |
Instructions:
- Boil the beets in salted water for 45 minutes or until tender. Drain.
- Peel the beets under cold water and refrigerate for 10 minutes.
- Cut the beets into quarters and place in a bowl.
- Sprinkle the beets with olive oil, vinegar and salt
Used in salads or to accompany poisons.
Makes 4 servings.