Products Needed:
3/4 lb (300 g) cauliflower
2 green sweet peppers
¼ lb (100 g) boiled beet
4 tbsp vegetable oil
1 tbsp 3% vinegar
parsley greens
salt
ground black ground pepper
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Directions: Separate the cauliflower into florets, rinse and boil in salted water for 4-5 minutes. Strain off the water. Seed and shred the sweet peppers. Peel and dice fine the beet.
To prepare the dressing mix the oil with the vinegar, add salt and pepper nad whisk.
Combine the prepared vegetables, dress and refrigerate for 30 minutes.
Before serving garnish with greens.
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