An easy and tasty dish to make! With the beetroot’s intense red colour, it would compliment almost any main course.
An easy and tasty dish to make! With the beetroot’s intense red colour, it would compliment almost any main course.
Ingredients:
4-5 large beetroots, raw or cooked
1 red or white onion
Extra virgin olive oil (or canola/rapeseed oil)
1 lime
1 bay leaf
3 tbsp herb or apple vinegar
Salt and pepper to taste
If using raw beetroots, wash and cut the ends before placing in a pot of boiling water (with the skin on) and boiling for 20 minutes, or until cooked. Remove beets from pot and let cool for 15 minutes before peeling and slicing.
If using pre-cooked beetroots, which are more commonly available in supermarkets, skip to the slicing stage.
Place the sliced beetroot in a bowl. Dice the onion, add to the beetroot and lightly stir. Add in the vinegar, bay leaf, and juice from the lime. Drizzle canola oil (rapeseed oil) or olive oil over the salad and mix again until well coated.
Sprinkle a bit of salt and pepper to taste, and let the salad sit for an hour before serving. This salad will keep for the couple of days in the refrigerator.
