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| Beet Salad |
Ingredients
1 kilo beet roots
4 cloves garlic (mashed)
2 glasses water
salt
1/3 glass of vinegar
Cooking Instructions
First wash and cut off both ends of beet roots. Boil until they are tender. Drain and squeeze away the peel and cut into circles. Use one glass of the colored boiled beet water adding to it 1/3 glass vinegar, garlic and salt. Serve this in individual bowls the juice is just as good as the beets themselves. This juicy salad tastes better if kept in refrigerator over night.
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