Beet Salad
Origin: Lima
Source: Sor Carmen de la Portilla, 1890
Ingredients
- beets (remolachas)
- vinegar
- water
- oil
- pepper
- salt
- pickled gherkins (pepinillos escabechados)
- green olives
Instructions
- Cook the beets and slice them thin.
- Soak the slices for two hours in a mixture of vinegar and water, then drain dry.
- Pour over oil and vinegar beaten together with pepper and salt, and combine.
- Arrange in the salad bowl garnished with pickled gherkins and green olives.