Ingredients:
- Beets 3 pieces
- Canned Pineapples 100 grams
- Walnuts 30 grams
- Sour cream or mayonnaise 1 tbsp. a spoon
- Pinch of salt
Cooking method:
Step 1. Wash the beets, tightly wrap in foil, and bake in the oven for 1-1.5 hours, depending on the size of the beets (can be cooked in a pan), cool.
Step 2 Next, peel the cooled beets and grate on a fine grater.
Step 3 Pineapples cut into very small cubes.
Step 4 Chop walnuts in a chopper (or chop finely with a knife).
Step 5 Mix beets, pineapples, walnuts, sour cream (mayonnaise), salt and mix. Arrange in portioned salad bowls, cool. Before serving, decorate the beetroot salad with pineapple.
Bon Appetit!
