Summary

Ingredients

• 2 medium beetroot
• 2 tablespoon cider vinegar (or mild apple vinegar)
• 2 tablespoon olive oil, good
• 2 pinches thyme, stripped
• Salt and pepper from the mill

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Instructions

1. Carefully wash and brush the beetroot so that they are not damaged, cook in salted water (about 40 minutes) and let cool in the broth.
2. If possible, do not pierce or injure the beetroot, otherwise they will bleed out.
3. Peel the beetroot while they are still warm. It`s very easy to do in the water. Rub the skin with your hands.
4. Eight the beetroot and cut into slices. Season with salt, pepper, vinegar and oil and add the thyme. Let it steep for at least half a day and then season again.
5. The salad goes well with boiled beef with bouillon potatoes.