Ingredients:
½ kilo of any kind of fresh mushrooms
½ kilo of fresh beetroots
2 cloves of garlic
Salt, oil, balsamic vinegar
Walnuts
Pine nuts
Instructions:
Boil the beetroots and put them in a platter. Sauté the mushrooms and place them on the boiled beetroots. Then, add the nuts and the garlic and finally sprinkle the salad with salt, oil and balsamic vinegar.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
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