Recipe Box: Beetroot Salad

So, we're almost at the end of beetroot season and I wanted to have one final beetroot fling! I love it this messy vegetable but I rarely use it which is a crying shame if you ask me. I rustled up an easy little beetroot salad to brighten up our burger and chips dinner :)

This recipe makes enough for a good side serving for two people.


Ingredients

• 450g raw beetroots
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 3 garlic cloves, finely chopped
• 3 spring onions, finely chopped
• Salt

To the kitchen!

• Pull off the roots and cut all of the stalks down to about 2 cm. 
• Gently, without splitting the skins, rub the beetroots under cold water to get rid of any dirt. 
• Place all of the beetroots into a pan and pour boiling water over until the beetroots are completely submerged in water. 
• Bring it to the boil, cover and reduce to a medium heat and cook for 30-40 mins until the beetroots feel tender when you gently pierce them with a sharp knife. 
• In the meantime, mix the oil, vinegar, garlic, onions and salt in some kind of sealed container in which you can shake all the ingredients until they are well mixed. I used a plastic tupperware box but you could also use a jar.
• Once the beetroots are tender, drain and rinse them under cold water until they are cool to the touch so you can peel away their skins. 
• Slice the beetroot to the desired size for your salad.
• Put in a bowl and cover with the dressing you already made. Cover and leave to chill in the fridge for at least an hour. 
• When ready, simply toss the salad and serve! 

Enjoy!

Hannah xo