Beetroot and balsamic salad

Beetroot and balsamic salad


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About this recipe: A raw and crunchy beetroot salad that's so easy to make and my whole family enjoyed eating.


Serves: 4 

  • 2 large raw beetroots
  • a handful green salad leaves (per person)
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon parsley, fresh and chopped

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Plae the beetroots in a saucepan and cover with water. Bring to the boil over medium heat and cook for 20 minutes or until tender.
  2. Peel the beetroots and dice - be careful as the beetroot juice will dye everything pink!
  3. Mix the diced beetroot with the green salad leaves, pour over balsamic vinegar and sprinkle with parsley.
  4. Serve chilled.

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