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.
