Salad of pickled beetroot, arugula and oat flakes. Beetroot pickled in this way not only preserves its beneficial properties as much as possible, but also enhances its medicinal properties due to fermentation.
First we pickle the beets in advance.
Wash the beets, wrap in two layers of foil and bake in the oven until soft. At a temperature of 200 degrees. It takes about an hour.
Cool, peel and cut into strips. Garlic is also cut into strips and mixed with beets.
Prepare the marinade. Add salt and sugar, spices to boiling water, boil for 5 minutes. Remove from heat and add vinegar. Immediately pour in the prepared vegetables and cover. After cooling, send it to the refrigerator for a day.
For the salad, I poured a handful of oat flakes with boiling water, covered it with a lid and after 5 minutes filtered the water, squeezed and dried the flakes. You can just fry it a little.
Now everything is very simple. Mix beetroot, arugula and flakes, lightly sprinkle with oil.