Boil the beets and let them cool. While the beetroot cools prepare the dressing:
Sunflower oil with the addition of olive oil is mixed with lemon juice, red hot pepper and fine salt.
Lettuce leaves decorate the sides of the salad bowl, put small pieces of lettuce on the bottom. I have iceberg 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.
