About this recipe:This is a simple but elegant dish of beetroot tossed with a garlic vinaigrette. Feel free to use more than the two cloves of garlic - I do! Serve on a bed of lettuce.
6 medium beetroots
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
salt to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Wash the beetroot and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beetroot, and then slipping of their skins. Slice the beetroot and toss with the olive oil, vinegar, garlic and salt.