How to make
Choose a flattened beetroot, it is sweeter, darker, more tender and tastier.
The beetroot are cleaned without peeling and boiled for one hour on low heat in a pressure cooker.
After it cools down (you can also leave it under running cold water), it is peeled, cut into two halves, each of which is cut into thin slices, which are arranged tile-like on the plate.
Add very finely chopped garlic on top. The beetroot pieces are then sprinkled with the vinegar, lightly salted and drizzled with a little oil.
