3-5 beets
5 potatoes
10 oz. leaf spinach
Oil
Caraway seed
Nutmeg
Salt, pepper
Depending on size and freshness, cook the beets for 30 to 60 minutes. Allow to cool, peel, dice, sprinkle with some grated caraway seed and salt.
Peel potatoes, cut them and fry them in oil over medium heat in a long enough time. Finally salt.
Wash leaf spinach, drain and cook in a large saucepan with a little oil and a lid closed in its own juice. Add salt and nutmeg.
(From my book: “Delicious Vegan”)
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