Sunday, 22 December 2013

Beetroot Salad

What you need:
4 medium-sized beetroots, boiled
2 tablespoons chopped fresh dill
For the dressing
vinaigrette dressing

1. Cut the beetroots into small cubes. Add the dressing and put in the refrigerator.
2. Just before serving, add the dill leaves.
3. Serve cold.

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