We love beets, and this salad is amazing! Though there are a few steps involved, they’re all easy and worth it.
4-5 small potatoes (молодая картошка)
4 lightly salted cucumbers or pickles
2 sheets of nori – seaweed
Dash of: lemon juice, apple cider vinegar
2 tablespoons olive oil
Fresh cilantro and dill
Salt/pepper to taste
First, peel the beets, potatoes and carrots. Roast in the oven at 180 Celsius, drizzling some olive oil and salt over the vegetables before roasting. The potatoes and carrots may take about 25 minutes; beets can take up to 40. We like to chop the vegetables before roasting. After the vegetables cool, grate each one and set aside.
Take your grated beets and add a dash of apple cider vinegar, lemon juice, salt and pepper. Chop some cilantro and dill and mix into the beets.
Grate your cucumbers as well, and then get ready to assemble the ingredients! Starting from the bottom: a layer of potatoes, then carrots, then crumbled nori, cucumbers, and finally beets. Chill before serving, and enjoy!
Note: This is slightly different than our layered beet salad; this one was especially created for a vegan and low fat diet option in mind.