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"gellert" beetroot salad
1 serving
small beets are well washed and boiled in acidified water until cooked. then bake, cool, peel, cut into circles with a carbonic knife, and then straws. bake the beet decoction, add cumin, salt, grated horseradish, sugar, boil, put the beets and hold for 3-4 hours in the cold. from the decoction in which the beets were stored, cook the jelly, cool and cut into mayonnaise, add finely chopped gherkins, herbs, "southern" sauce and mix. when served, put the carbated beets on a plate, garnish with chopped jelly and sprigs of greens. serve the salad on the table with the sauce.
small beets are well washed and boiled in acidified water until cooked. then bake, cool, peel, cut into circles with a carbonic knife, and then straws. bake the beet decoction, add cumin, salt, grated horseradish, sugar, boil, put the beets and hold for 3-4 hours in the cold. from the decoction in which the beets were stored, cook the jelly, cool and cut into mayonnaise, add finely chopped gherkins, herbs, "southern" sauce and mix. when served, put the carbated beets on a plate, garnish with chopped jelly and sprigs of greens. serve the salad on the table with the sauce.
beets - 192 g, sugar - 5 g, vinegar - 5 g, cumin - 0.5 g, horseradish - 10 g, gelatin - 2 g, mayonnaise - 40 g, cornichon - 10 g, parsley greens - 2 g, dill - 2 g, southern sauce - 5 g, salt - 2 g
