Salad with beetroot and purple onion turns out to be very spectacular in the first place. And it is not surprising, with such a brightness of colors. For contrast, sometimes I add a handful of greens to it, but it turns out no worse without it.
Ingredients
- Beetroot - 1 kg
- Carrots - 200 g
- Bow purple - 1 piece
- Sugar - 1.5 tbsp.l .
- Salt - 0.5 tbsp.l.
- Vinegar - 2 tbsp.l.
- Vegetable oil - 150 ml
- Garlic - 5 teeth
Step-by-step cooking recipe
Cut the beetroot into cubes, purple onion – feathers and randomly chop the carrots.
Add whole garlic cloves, pour oil to the vegetables and simmer for 20 minutes over low heat.
Add salt, sugar and vinegar, simmer for a couple more minutes and roll the salad into sterilized jars.
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