Beetroot steak

Ingredients for Beetroot steak

Instructions for Beetroot steak

To prepare the Beetroot steak recipe, please follow these instructions:

The red beets are cleaned, but neither top-left or root-pieces are cut off to prevent the red bean from boiling during cooking. They are then cooked until they are slightly tender - and it may take an hour for low heat. The beetroots should preferably cool completely before further processing. Toprest and root are cut off. The rest of the beetroot is cut into 1-1 1/2 cm thick slices. They are then turned into egg and rasp and cooked golden on the forehead in cold-pressed olive oil.

To the beetroot steak is served a green salad and possibly. Hasselbach potatoes.