Garlic and Vinegar Beetroot
Prep time
Cook time
Total time
Serves: 4
  • 6 medium beetroots
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, crushed
  • salt to taste
  1. Wash the beetroot and boil until tender for about 45 minutes (or 20 minutes in a pressure cooker).
  2. Remove the skins by running cold water over the cooked beetroot and either gently rub away their skins or use a vegetable peeler.
  3. Slice the beetroot and toss with the olive oil, vinegar, garlic and salt.
Recipe by Finesse Corner at