Beetroot with black currant

Thoroughly wash the beetroot (120 g). Wrap it in parchment paper and then in foil. Bake at 180–190 °C for 60–75 minutes until soft. Let it cool, peel off the skin. Cut into large slices.

Thaw the black currants (20 g). If necessary, gently squeeze out any excess liquid. Slice the red onion (15 g) into thin strips.

Combine the beetroot, currants, and onion in a bowl. Add sour cream (40 g), salt, and pepper to taste. Mix until the sauce is evenly distributed.

Serve the salad on a plate. Sprinkle with herbs (5 g).

For a more keto-friendly option, reduce the amount of beetroot or replace part of it with boiled cauliflower.