Beetroot Salad

INGREDIENTS

750 grams - 1kg beetroots
Olive oil Salt
Vinegar

METHOD

Cut the green part of the beets and wash them. Boil beetroots and green parts for 1/2 hour and then remove outer skins from the beetroots. Slice the beetroots in thin pieces. Add oil, salt and vinegar and serve beetroots and green parts in a bowl.

Bean salad

INGREDIENTS

Dried beans 1/2 kg
1 onion cut in to rings
1 pepper cut in stripes
2 Boiled Egg
1 Tomato cut in to pieces
Peeled cut in slices with its seeds removed
Spoon of finely

Cut parley Black olives Pepper Oil
Vinegar or lemon juice



METHOD

Soak beans in water overnight. Boil them in salted water and strain them when cooled. Place them in a platter and cover them with onion rings, pepper, parsley, eggs, tomato and some olives. Pour oil over the salad and season with pepper. Sprinkle with vinegar or lemon juice.

Ancient Fruit Salad

INGREDIENTS
> 1 Melon 2 peaches
> 2 Pears 1 bunch of grapes
> 2 Glasses Mosxato wine
> 1/2 cup peeled
> Chopped almonds 1/2 cup
> Golden grapes 1/2 cup honey

METHOD

Cut the melon in half and carefully remove the flesh and cut into small pieces. Mix the melon with the rest of the cut fruit, the almonds and the grapes and fill the melon skins with this mixture. On a low heat, warm the wine with the honey mixing well. Pour this mixture over the fruit. Before serving, the fruit should be put in the refrigerator for an hour.