Garlic and Vinegar Beetroot

    55 minutes

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

    145 people made this

    Serves: 4 

    • 6 medium beetroots
    • 3 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 2 cloves garlic, crushed
    • salt to taste

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    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.

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    Reviews in English (97)


    Have made this time and again. We all love it. I add more garlic as we are garlic lovers. Was always using fresh beetroot. For the heck of it I used drained tinned sliced beetroot and it was excellent. Never would have believed it.  -  08 Oct 2008


    Altered ingredient amounts. I add lightly steamed green beans to this, plus a few chunks of blue-veined cheese. Then it becomes a main meal for me, usually lunch. Lovely! (Also I add more garlic.)  -  02 Sep 2009


    I found this combination wonderfully delicious. It was just right. If you eat beetroots... this is good and simple.  -  08 Oct 2008