Beetroot appetizer with gherkins

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Ingredients:

Pickled gherkins EKO

370 g

Rye bread

6 slices

Beet

2 pc

Mayonnaise

2-3 tbsp

Garlic

2 cloves

Salt

Taste

Parsley

For decoration

Cooking method:

Boil or bake beets in the oven. Cool, peel and grate.

Mix the beets with the garlic, salt and mayonnaise passed through a press.

Cut the gherkins lengthwise into thin plastics.

Put beets and gherkins on slices of bread dried in the oven.

Decorate with parsley sprigs and serve to the stop.

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