Summary

Ingredients

• 6 beetroot
• 1 onion (s)
• 3 cloves garlic
• 1 pinch (s) sugar
• some salt and pepper
• 2 tablespoon vinegar
• 2 tablespoons oil

Optional:

• 2 tablespoon mayonnaise
• 1 handful walnuts
• 6 prunes

Print Recipe Pin Recipe

Instructions

1. Wrap the beetroot in aluminum foil with the shiny side inward, bake in the oven at 200 degrees for about 2 - 2.5 hours. Check the cooking point with the toothpick, switch off the oven and let the beetroot cool down slowly in the oven overnight (so they cook a little longer).
2. Dice the onion, marinate with a pinch of salt, sugar and 2 tablespoons of vinegar for about 10 minutes. Then divide into 3 servings.
3. Peel the beetroot and grate on the coarse grater.
4. For the first variant - mix grated beetroot with marinated onions with 2 tablespoons of oil and 1 tablespoon of vinegar, season with salt and pepper.
5. For the second variant - mix grated beetroot marinated onions, 3 pressed garlic cloves and 2 - 3 tablespoons of mayonnaise, season with salt and pepper.
6. For the third variant - add hot water to the prunes, soak and let them cool, cut into small pieces. Mix the grated beetroot with the marinated onions, chopped walnuts, prunes and 2-3 tablespoons of mayonnaise, season with salt and pepper. Serve.
7. Baked beetroot has a much more intense taste than cooked one. But if you want to go faster, you can of course use the ready-cooked vacuum-packed beetroot.
8. Remarks - Beetroot is a very Ukrainian vegetable, grows in the Ukraine in every vegetable garden and is used in many ways in the kitchen. For example, for the Ukrainian national dish borscht, vinaigrette salad, beetroot salad, Schuba salad, braised beetroot with onions or raw, thinly grated spicy salad with garlic for hot dogs.