To cook the vegetables. Peel the onion and beetroot, wash.

Beets cut into strips, not too small. Onion cut into cubes.

Beets put in a pan, add a little oil and a little water, cover, simmer over low heat, stirring occasionally. To prisolit. After 20-30 minutes (as the beet will be slightly soft), add the onions and again prisolit. Simmer together with the onion, stirring occasionally, for another 40-50 minutes. Beets will become soft, and the onions will not be almost seen.

At the end of quenching add the Bay leaf, spices to taste, black pepper. I rarely add seasoning, like the beet salad has a sweet taste. The dish is preferably served chilled. Bon appetit!