|520 g|| |
Sliced beetroot, from the glass, picking up juice
|5 big ones||jacket potatoes|
|1 m. -Large|| |
|2nd||Spring onion (s), only the green part|
|125 g||Cherry tomato (s), sliced|
|1 Plug (n)||parsley|
|2 The price|| |
|1 Plug (n)||Cayennepfeffer|
|something||Lemon juice, freshly squeezed|
|3 EL||Sunflower oil|
Working time: approx. 30 min.
Rest period: approx. 30 min.
Difficulty level: normal
Calorie p. P .: no information
Drain the beetroot slices and the kidney beans in the sieve, picking up the remaining juice from the beetroot.
All ingredients can be gradually added directly to the salad bowl.
First the boiled potatoes are boiled and then quenched and peeled.
While the boiled potatoes are cooking, the cherry tomatoes, onions and radishes are sliced and put into the salad bowl. If necessary, halve the beetroot slices and place in the bowl with the kidney beans. Cut the green portion of the spring onions into small pieces and add to the salad bowl with a little parsley. The peeled jacket potatoes are cut into coarse cubes and also added to the bowl.
Mix the beetroot juice with sunflower oil and a little salt. Season with a little cayenne pepper. Then add so much beetroot juice to the salad that it is nice and wet. The ingredients are mixed together and, if necessary, seasoned again with salt, pepper and a little lemon juice. The salad should rest for a while before serving, while the salad develops its full aroma.
The salad goes well with grilled.