Ingredients:
- 8 lettuce leaves
- 8 tender beetroot leaves
- 3 beetroot bulbs
- 10 cherry tomatoes
- 2 tablespoons vinegar
- Salt
- 3 eggs
Instructions:
- Prepare the Greens:
Wash the lettuce leaves, beetroot leaves, and cherry tomatoes thoroughly. Let them drain. Cut the cherry tomatoes in half and the leaves into pieces. Arrange the lettuce leaves on a large platter, and layer the cherry tomatoes on top. - Cook the Eggs:
Boil the eggs in water with a pinch of salt (to prevent cracking) for about 2–3 minutes. Once cooked, peel and let them cool. Cut the eggs in halves or quarters. - Cook the Beetroot Bulbs:
Wash the beetroot bulbs well and trim the root ends. Place the bulbs in a pot, cover them with water, and add vinegar and salt. The vinegar helps preserve their vibrant red color. Boil over medium heat for about 30 minutes, depending on their size, until tender. - Peel and Slice the Beetroots:
Once cooked, remove the beets with a slotted spoon and place them in cold water for 2 minutes. Wearing gloves, peel off their skins and slice them into rounds. - Assemble the Salad:
Arrange the eggs, beetroot slices, and other ingredients on top of the lettuce leaves on the platter. Sprinkle with salt to taste.
This beetroot salad is a vibrant celebration of color, flavor, and nutrition. Perfect as a starter or side dish, it brings together earthy beets, crisp greens, and the freshness of tomatoes for a delightful, healthy addition to your table!
