Bethany salad

I adore beetroot in any way, but still this salad is my favorite because of the taste and because of my favorite magenta color. otherwise, beetroot is rich in vitamins and minerals, can be consumed in any form without adverse effects and restrictions, contains potassium, sodium, phosphorus, calcium, magnesium, iron, fluorine and cobalt (!) which participates in the production of vitamin B12- extra necessary for us vegetarians and that is why beetroot is one of the best remedies for treating anemia and anemia.

Preparation steps

Clean the beetroot and put it to cook until the toothpick or chopstick passes lightly through it (about 45 minutes). Leave to cool because when it is lukewarm, it is easier to remove the crust (it just slips almost in one piece).
Cut the pickles, and beetroot into cubes, place in a salad bowl, add salt, sour cream and mix well.
Eat with pleasure when cooled in the refrigerator. (can also be eaten as a main dish with some vegetable fritters)

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