Canned Beetroot Salad – A Detailed recipe cooking. 
Time: 1 hour. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 tbsp. chopped pickled beets, without brine
- 1 chopped red onion
- 1/4 Art. chopped parsley leaves
- 1/4 Art. red wine vinegar
- 1/4 Art. grape seed oil
- Salt and ground black pepper
Recipes with similar ingredients: beets, grape oil, parsley
Recipe preparation:
- Put all the ingredients in a salad bowl. Mix lightly season with salt and pepper, cover and refrigerate for 1 hour. Serve the salad in portioned bowls. In this salad with pickled beets can add grated carrots.
