Beet with horse-radish - a plain dish of Polish cuisine, differently is called tsvikl (from Polish ćwikła - red beet). Moderately sharp, sweetish, bright tsvikl will become decoration of both a festive, and daily table.
It is required to you
- - beet - 1 piece;
- - a horse-radish root - 2 pieces;
- - salt, sugar - to taste;
- - apple cider vinegar - 1 tsp;
- - vegetable oil - 50 ml.
Instruction
1. Preparation of a tsvikla should be begun with preparation of beet as it will occupy the greatest number of time. The root crop can be welded in water or to bake in an oven. In either case it isn't necessary to rind previously. Wash up beet weighing about 400 grams carefully, by means of a special brush or the rigid party of a sponge. If you plan to cook beet in water, then place the prepared root crop in a pan, fill in with boiled water and weld on average fire within about 30 - 40 minutes. If you begin to bake beet, then place a root crop on an oven lattice, previously its warming up up to the temperature of 250 degrees Celsius. Bake within half an hour. Peel ready beet.
2. Take two backs of horse-radish with a total weight of 50-70 grams. Wash up carefully and clean. Now crush horse-radish by means of the smallest grater.
3. The peeled beet can also be grated on the same grater, but modern technologies allow to simplify process of preparation of a tsvikla considerably. Cut beet large pieces, place in high capacity, here put the prepared horse-radish root, to taste salt and sugar, pour in vegetable oil and if you wish, apple cider vinegar. Wipe everything together with the manual submersible blender within 3-5 minutes to a uniform state.
4. Shift tsvikl in a dish for snack and cool before giving to a table.