Beet salad

BEET SALAD

Ingredients

1.5kg fresh beets,

5 cloves garlic peeled

80g. olive oil

 Salt to taste

3 table spoons balsamic vinegar

Cut the leaves from the beets. Use only the bulbs.

Clean each bulb from its roots. Wash the bulbs well. 

Put the bulbs in a pot and cover then with water.

Put the pot over high heat and boil for about an hour.

To understand if the beets are cooked, drive a fork in them.

When the bulbs are cooked fork easily pinned inside them.

Otherwise they are uncooked and need more cooking.

When the bulbs are ready, remove them from the pan and let them cool.

Peel the bulbs. Cut them into thin slices in a deep serving platter.

Add salt, olive oil, vinegar, and garlic cloves chopped.

Stir well. Try the cooked beets to see if food requires more salt or vinegar.