4 Servings Calories:265 Protein: 6 grams
You Will Need:
450grams of cleaned beets, 1 cup of parsley, 3 eggs, 3 tbsp of olive oil, 2 tbsp of lemon juice and a pinch of salt.
Grate the beets with the rougher side of the grater. Put them in a casserole with 1 and a half cup of water. Add the finely chopped parsley, olive oil, lemon juice and pinch of salt. Cook on medium heat for 30 minutes. Separately hard boil the 3 eggs and when ready cut them in small squares. Add them to the borscht and preferably serve cold with a tbsp of sour cream (the Russian way).
Roughly chop the salad leafs; cut in squares the tomato , onion and green pepper. Add the beans.
In a separate small bowl: Mix the oils with the wine and spices and then pour on the salad.