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Garlic and Vinegar Beetroot

A beetroot side dish with a vinaigrette based on red wine vinegar, olive oil and garlic. Serve on a bed of cos lettuce.

Garlic and Vinegar Beetroot
 
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Serves: 4
Ingredients
  • 6 medium beetroots
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, crushed
  • salt to taste
Instructions
  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.

A beetroot side dish with a vinaigrette based on red wine vinegar, olive oil and garlic. Serve on a bed of cos lettuce.

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