Salad of spinach roots
3 hands (1 kg) young spinach roots
1/4 cup (50 ml) vegetable oil
The roots are washed well and cook until soft. Drain and add salt. Sprinkled with vegetable oil and vinegar to taste and serve. If cooked spinach roots are chopped with garlic and mix with 1 cup (200 g) yogurt 5 tbsp vegetable oil, produces a pleasing vegetarian caviar.