Salad “Gellert”


sugar 1 h. a spoon

mayonnaise 2 Art. spoons
horseradish 40 grams
cumin 1 h. a spoon
vinegar 3% 1 st. a spoon
parsley 20 grams
lettuce 20 grams
water 500 grams
cayenne pepper 1 piece
beet 1 kilogram
salt to taste
ground black pepper to taste


Cooking method:

Boil the beets until tender in plenty of salted water, peel and a knife with a serrated blade to cut into slices.
To prepare the marinade, bring to a boil the water, add salt, cumin, vinegar, sugar and planed horseradish. Pour this marinade over beets and place in refrigerator.

The next day, remove from marinade beets, cut into cubes, put in a sieve and let drain the marinade.

Mayonnaise season with lemon juice, mustard, and cayenne pepper just before serving omit mayonnaise beet.

At the dish put lettuce, they put beet with mayonnaise, sprinkle with finely chopped parsley and place slices peeled lemon.

Serve as a garnish for meat, fried in breadcrumbs, or simply grilled meats, roast poultry and even fish dishes.

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