Garlic and Vinegar Beetroot
- 6 medium beetroots
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, crushed
- salt to taste
- Wash the beetroot and boil until tender for about 45 minutes (or 20 minutes in a pressure cooker).
- Remove the skins by running cold water over the cooked beetroot and either gently rub away their skins or use a vegetable peeler.
- Slice the beetroot and toss with the olive oil, vinegar, garlic and salt.
Recipe by Finesse Corner at https://finessecorner.com/garlic-and-vinegar-beetroot/
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