.
3 beetroots cut into 1 cm slices and slices cut in half
1 large onion chopped
beetroot and onions roasted in olive oil easily m salt and pepper and perhaps a little chili.
Add 1 large potato is sliced into thin pieces.
Add 1- 2 dl of water and it all boils over low heat for the beetroots are tender and the potatoes begin to boil off. Stir occasionally and should not boil dry!
out of the heat and season with salt
Add crushed garlic of 3 - 5 cloves fresh and dried dill tips and perhaps a little mustard dione + any little cream or safflower oil:)
Prefer 10 minutes before serving and tastes great the next day
beetroot and onions roasted in olive oil easily m salt and pepper and perhaps a little chili.
Add 1 large potato is sliced into thin pieces.
Add 1- 2 dl of water and it all boils over low heat for the beetroots are tender and the potatoes begin to boil off. Stir occasionally and should not boil dry!
out of the heat and season with salt
Add crushed garlic of 3 - 5 cloves fresh and dried dill tips and perhaps a little mustard dione + any little cream or safflower oil:)
Prefer 10 minutes before serving and tastes great the next day
translated by google translate :o))
3 Rodbeder skæres i 1 cm tynde skiver og skiverne skæres i halve
1 stort løg hakkes
rodbede og løg ristes let i olivenolie m salt og peber og evt lidt chilli.
tilsættes 1 stor kartoffel som er skåret i tynde små stykker.
Tilsæt 1 dl vand og det hele koger over svag varme til rodbederne er mørre og kartoflerne begynder at koge ud. Rører rundt indimellem og må ikke koge tørt !
tages af varmen og smages til med salt
Tilsættes presset hvidløg af 3- 5 fed og friske el tørrede dild-spidser og evt lidt dionsennep + evt lidt fløde eller tidselolie :)
Trækker 10 min inden servering og smager også godt næste dag.
.
