Буряк

150 гр

Капуста

100 гр

In a pot filled with water, add the beets and bring to a boil. Cook for 30-40 minutes until tender. Once done, drain and let cool. Peel the skin off after cooling.

Буряк

150 гр

Капуста

100 гр

While the beets are boiling, slice the cabbage finely and set aside in a large mixing bowl.

Оливкова олія

15 гр

Лимон

10 гр

Часник

2 гр

Once the beets are cool and peeled, dice them into bite-sized pieces. Add to the cabbage along with olive oil, lemon juice, and minced garlic. Mix well to combine.

Serve your salad chilled or at room temperature, drizzled with olive oil and lemon juice for freshness. This salad can be stored in the fridge for up to three days. Garnish with chopped parsley for an extra touch.