Summer Beetroot
by Editorial Staff
What could be better on a hot summer day than a cold, refreshing beetroot! In addition, the summer beetroot recipe is very simple and quick.
Serving: 4
Ingredients
- Beets – 500 g
- Potatoes – 2-3 pcs.
- Fresh cucumber – 2-3 pcs.
- Dill greens – 0.5 bunch
- Parsley or cilantro greens – 0.5 bunch
- Lemon juice – 2-3 tbsp
- Salt – 1 teaspoon
- Sugar – 1-1.5 tbsp
Directions
- Prepare food
- Peel the beets .
- Peel and chop the potatoes.
- Pour water over the beets (1-1.5 l) and cook. If you want the beets to give their dish their beautiful raspberry color, add 1 tablespoon to the water. a spoonful of lemon juice. Boil small beets for 30 minutes.
- When the beets are almost cooked, add 2-3 potatoes there and cook for another 10-15 minutes, until the potatoes are ready.
- Remove and grind the potatoes, gradually adding the vegetable broth.
- You need to grind the potatoes so that they are completely mixed with the broth to the state of a liquid gruel. Then return the mashed potatoes to the pot.
- Remove the cooked beets and grate them on a coarse grater.
- Return the grated beets to the pan. Boil.
- Add lemon juice, sugar and salt to taste. Chill the beetroot.
- Finely chop the cucumbers.
- Finely chop the herbs (dill, parsley, cilantro).
- Put cucumbers (about 2 tablespoons) and herbs (1-1.5 tablespoons) in each plate.
- Pour cucumbers and herbs with chilled beetroot and potatoes. Summer beetroot is ready.
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