Beetroot salad

2 servings


Beetroot baked or cooked in peel is cleaned, chopped with straws, put in porcelain dishes in layers, poured with grated horseradish, poured with chilled marinade and left for 2- 3 hours. Before serving, the salad is placed in a salad bowl with a slide, sprinkled with sugar and poured with vegetable oil. For marinade, cloves, cinnamon, lemon zest, bay leaf, peppercorns are added to vinegar, brought to a boil and cooled in a closed dish, then filtered.