| Cook Time | 60 minutes |
| Servings |
Ingredients
- 3 pieces Beet
- Lettuce leaves
- 50 gram Cheese hard
- 1 tbsp Bran (white flax)
- 3 tbsp Vegetable oil
- Red hot pepper to taste
- 1/2 tsp Lemon juice
- 1 tbsp walnut
- Green Onion
- Salt
Ingredients
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Instructions
- Boil the beetroot and cool it. While the beet cools prepare the dressing: Sunflower oil with the addition of olive oil is mixed with lemon juice, red hot pepper and fine salt.
- Beets cut into cubes or straws, you can grate in a large grater.
- Decorate the sides of the salad bowl with lettuce leaves, put small pieces of lettuce on the bottom. I have iceberg lettuce and lettuce.
- Mix the beets with the filling and put them in a salad bowl.
- Garnish with grated cheese, nuts, white flax bran (optional), green onions.
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