Hot sweet and sour salad recipe
Hot sweet and sour salad
Serves 5-6 people:
1 pound beets
4 tsp. olive oil
2 tsp. tablespoons butter
2 tsp. tablespoons brown sugar
4 tsp. tablespoon vinegar
salt
Cut green leaves from beets, wash the bulbs and cook in plenty of salted water for approximately 40 minutes until they are tender. Take them out and let cool. The peel and cut into round slices 3-4 mm thick.
Heat a large pot with olive butter. Let them warm up well and pour into the rings of beetroot. Cook, stirring gently with wooden spoon.
Add some salt and sprinkle with brown sugar. Continue stirring for 5 minutes. Finally, add the vinegar and stir quickly beets. Serve hot on a platter. |
