Baked beetroot salad

Ingredients for Baked beetroot salad

Instructions for Baked beetroot salad

To prepare the Baked beetroot salad recipe, please follow these instructions:

Cleanse them. Keep the cylinder head, so the color does not spill out. Behind the 2/3 of them in the oven with a little water in the bottom until tender. Cool and remove the skin. Cut them into cubes.

Peel the raw beets and cut them into cubes and mix with the baked. Mix marinade and ½ portion came over them. Share the cucumber lengthwise, remove seeds and cut it into cubes. Cut the celery into cubes. Cut the skalotte onions in small cubes. Mix these 3 vegetables with ½ portion of marinade. Let the salads pulling separately in approximately 1 hour before they are mixed together by serving. So when them as not to color the green vegetables.

You can also bake them in salt, then they get a really good flavor. Com salt in a ovnfad, so them is half covered and bake at 200 degrees for about 45 min.

The new small beetroot varieties are fine as baked and cooked, they are not as coarse as the old types.