147. Beetroot for garnish
Ingredients::
Red beetroot: 890g (gross 1220g), Sunflower oil: 50g, Vinegar: 70g, Sugar: 10g, Horseradish: 25g (gross 39g), Salt: 5g
Instructions:
Red beetroot is washed and simmered at a gentle boil, peeled, and cut into thin slices with a crinkle-cut knife. Seasoned with salt, sprinkled with vinegar, sunflower oil, and sugar. Placed in a non-reactive container (porcelain, glass, enameled) and left in the refrigerator for 5–6 hours. Drained of vinegar before serving as a garnish.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Червено цвекло | 1220.00 | 890.00 |
| Sunflower oil | 50.00 | 50.00 |
| Vinegar | 70.00 | 70.00 |
| Sugar | 10.00 | 10.00 |
| Хрян | 39.00 | 25.00 |
| Salt | 5.00 | 5.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:15.3 , Fats:51.2, Carbohydrates:127.3, Energy value:1159 kcal
Chemical composition per serving (in grams): Proteins:15.3 , Fats:51.2, Carbohydrates:127.3, Energy value:1159 kcal
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