The salad is better to take fresh and juicy vegetables. Wash vegetables and clean. Beets grate on medium grater, onion cut arbitrarily, not very finely. In a pan pour 1tbsp. L. the olive (or vegetable oil), add the beets and onions, simmer over medium heat, covered and stirring occasionally, 5 minutes. Add 2st. L. vinegar, sugar and salt, reduce the heat and simmer for another 5 minutes, turn off the heat. If the beets dry and begins to burn, you can add 1tbsp. L. water.

Carrots and cucumbers to grate on the grater. The number of vegetables should be approximately equal proportions.

Add the beets. Prepare the filling by mixing 1st. L. olive oil with 1tbsp. L. vinegar. I add a little dressing of fresh herbs, chopped using a blender (optional). Season the salad, add a pinch of mixed spices, mix well. Adjust salt to taste. For nepolnogo period can be added to salad 2 hard-boiled and grated on a grater eggs, which will give additional tenderness to the salad. Before serving, let stand the salad in the cold for about an hour.