Salad with Beetroot and Potatoes

Mimi Christ
fromMimi ChristNovice
Preparation30 min.
Тotal30 min.
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Boil the potatoes. Cool them, peel them and cut them. Transfer them to a large bowl. Top with grated clean red beets.

Sprinkle with finely chopped green onions and garlic. Sprinkle to taste with salt and black pepper and pour balsamic vinegar and olive oil in.

Slightly mix and a cool for half an hour before serving. This salad is an excellent appetizer for brandy.
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