A hearty and healthy beetroot snack with tender beef will always find its place on any table.
It is necessary
- - 1 PC. lettuce;
- - 2 pcs. beets;
- - 2 pcs. cucumber;
- - 500 g of beef;
- - 1 PC. Luke;
- - 40 ml of starter culture;
- - 4 things. a clove of garlic;
- - 100 g of dill greens;
- - 20 ml of vegetable or olive oil;
- - 5 g of salt;
- - 5 g of sugar;
- - 5 g of black ground pepper.
Instructions
Step 1
Use a sponge to wash the beets in cold water. Use the hard side of the sponge to remove any dirt. Use a sharp knife to cut the root and leaves of the beets. Let the beets dry completely. Take two pieces of foil, about 20x20 centimeters, and wrap the beets in each.
Step 2
Preheat the oven and place the beets wrapped in foil on the wire rack. Bake at maximum temperature for forty to sixty minutes. Turn the beets every fifteen minutes. Check readiness with a toothpick or fork. Remove the finished beets, unfold from foil and cool. Cut the cooled beets into thin slices.
Step 3
Rinse the lettuce well and pat dry. It is best to hang it with the leaves down in a cool, shaded place for ten minutes. So it dries quickly and does not wither. Pick it up in large pieces and place in a cup.
Step 4
Wash cucumbers, dry and cut into small cubes. Wash the onion and chop coarsely. Heat the oil in a skillet and fry the onions until tender, cool and add to the salad. Toss and add the beets and cucumbers.
Step 5
Crush the garlic in a garlic press, finely chop the dill. Whisk the starter in a small blender cup, add salt, sugar, pepper, dill and garlic. Stir well and season the salad. Cut the beef into small cubes and add last before serving.
