Beetroot vinaigrette

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INGREDIENTS
3 red beets.
1 boiled egg.
Parsley.
Vinegar.
Oil.
Salt.
ELABORATION

The beets have to be very fresh and red, sweet in taste, and of a similar size so that they can all cook at the same time. They are washed to clean the dirt that they have stuck to them, they are dried and the leaves are trimmed without actually removing the roots.

To cook them, they are placed, with their skin, in a pot and covered with water with a little salt. They will cook slowly until they are tender, which will take about three hours to cook.

As they are done, you have to add water, which will have to be boiling. Once cooked, they are left to cool, peeled, and cut into very thin slices or squares; they are seasoned with salt, oil, and vinegar, and at the time of serving they are sprinkled with very chopped boiled egg and with parsley, also very chopped.

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