| Italian beetroot salad | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 127 |
| Ready in: | 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 6th April 2013 |
This simple salad recipe was recommended to me by the glorious Annabelle. She made it recently to accompany pork chops made with my Tex-Mex rub and barbecued chicken made with my Orange biter chilli sauce!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 red onion, peeled and finely sliced into rings
- 2 x 15 ml red wine vinegar
- 12 small beetroot, cooked and peeled
- 2 tablespoons olive oil
- 3 tablespoons finely chopped fresh mint
- sea salt - optional
Mise en place
- Separate the onion rings, lay them out in a large flat lock and lock box, cover with the vinegar and leave for up to 3 hours. Give them a shake now and then.
The vinegar takes the harshness out of the onion.
Method
- Slice the beetroot and arrange on a platter.
- Dress with the sliced onions and the vinegar they have been soaking in.
- Sprinkle with the chopped mint and sea salt.
- Serve immediately.
See also
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