Summary

Ingredients

• 500 g beetroot, cooked, vacuum-packed
• 1 bunch parsley
• 2 handfuls sunflower seeds
• a lot salt
• little pepper
• 5 tablespoon, leveled balsamic vinegar
• 2 tablespoon, leveled sugar

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Instructions

1. Take the beetroot out of the bag and cut into small cubes. Fry well with a little oil. Then deglaze with the vinegar. Salt, pepper and sugar to taste. Then add the chopped parsley and the roasted sunflower seeds and mix briefly.