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Garlic and Vinegar Beetroot

  • 6reviews
  • 57saves
  • 55min

  • 125 people made this

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


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 (6)


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

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