Beet Greens in Marinade

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This dish can also be served cold. Allow the beet greens and marinade to cool. Then combine and serve: with meat or chicken.

Ingredients

Wheat Flour - 5 tablespoons
Salt - to taste
Bay leaf - 3 pieces
Champagne Vinegar - 3 tablespoons
Garlic - 4 cloves
Safflower Oil - 10 fl oz
Beetroot - 3 lbs

Step by Step guide

Step 1

Wash the beet greens, chop them finely, place them in a pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat and cook for 20 minutes. Drain the water.

Step 2

Sift the flour with a pinch of salt into a bowl, pour in 250 ml of water, and knead the dough. Then add the greens to it.

Step 3

Heat the sunflower oil in a deep skillet to 180°C. Using a tablespoon, scoop small mounds of the mixture and fry them in batches of 5-6 until golden brown. This will take about 3-4 minutes. Remove them from the skillet with a slotted spoon and place them on a paper towel.

Step 4

Make the marinade: pour 6 tablespoons of sunflower oil into a small skillet and heat it. Add the garlic and cook for a few minutes until it darkens. Add the bay leaves and cook for a few more minutes. Remove the skillet from the heat and add 350 ml of water, then pour in the vinegar. Return to the heat, warm it up, bring to a boil, and cook for 3-4 minutes. Remove the garlic and bay leaves and pour the marinade over the fried beet mounds. Let the dish sit for 5 minutes for the greens to absorb the marinade.