Beetroot with sunflower dressing ("sour cream")

Beetroot with sunflower dressing ("sour cream")

This salad is one of my favorites in the cold season, when it is good for strengthening immunity. Beets have been known since ancient times as the perfect vegetable for improving blood quality. Beetroot prepared in this way is very well absorbed by the body during a short "pickling". Beetroot, as a vegetable with beauty and slimming properties, is No. 1 in France!

Ingredients:

1 medium green, uncooked beetroot
1/4 lemon juice
0.5 a. sh. salt
1st century sh. honey
1/4 century sh. black pepper
1/4 century sh. cayenne
parsley for sprinkling

Making:

Grate the beetroot. We mix with the remaining components. We leave it to "pickle" until we prepare the sunflower cream.

You can find the recipe for sunflower sour cream here:

glasses of sunflower seeds
0.5-1 glass of water
3 years sh. lemon juice
1/2 century sh. salt

Making:

We soak sunflowers in water for at least an hour, preferably overnight. We put all the ingredients in a blender-cocktail and grind to a smooth consistency. If you don't have a powerful blender, grind the sunflower in a coffee grinder, then with the rest of the ingredients. You can store sunflower cream in the refrigerator for up to 2 days.

delicious and healthy :) www.grazinagum.lt