Beet salad

What you need:

2 medium beets

1 h. l. vinegar

sugar

horseradish

1 Art. l. gelatin

4 pcs. new potatoes

2 tomatoes

1 head lettuce

1 a small bunch of arugula

2 -3 tops of beets

salt and freshly ground black pepper

sunflower oil for refueling
What to choose? we'll show

Wash beets and potatoes and boil in a different pan until cooked. Allow to cool. Beet broth save.

Peel and cut vegetables in large pieces. Lettuce, arugula and tops wash, dry and coarse pick.

Tomatoes Wash and cut into large chunks. Mix in a bowl of beets, potatoes and greens. Salt and pepper to taste. Add the tomatoes. Season with butter and mix well.

Beet broth drain. Add vinegar, sugar, and horseradish, quickly bring to a boil and immediately remove from heat. Cool slightly, then dissolve the gelatin in the broth. Pour into a low form and place in refrigerator to complete solidification. Use beet jelly for side dishes, as well as for vegetables, fish and meat salads.

Bon Appetite!