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Young beetroot tops with nuts
1 serving
Wash the beetroot tops, put in a saucepan, add hot water 2 a glass and cook for 40 minutes. Tip the ready-made tops into a colander, cool, squeeze and finely chop. Grind the nuts and garlic. Peel the pepper from the seeds and cut into rings. Finely chop the onions and greens. Put all the vegetables in a salad bowl, salt, pour wine vinegar and mix.
Wash the beetroot tops, put in a saucepan, add hot water 2 a glass and cook for 40 minutes. Tip the ready-made tops into a colander, cool, squeeze and finely chop. Grind the nuts and garlic. Peel the pepper from the seeds and cut into rings. Finely chop the onions and greens. Put all the vegetables in a salad bowl, salt, pour wine vinegar and mix.
beetroot tops - 1 kg, walnut - 2 cups, garlic - 5 lobes, onions - 3 pcs., sweet pepper - 3 pcs., wine vinegar - 3 tbsp. spoons, parsley greens to taste, dill to taste, salt to taste
