Garlic and Vinegar Beetroot
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
- Wash the beetroot and boil until tender for about 45 minutes (or 20 minutes in a pressure cooker).
- Remove the skins by running cold water over the cooked beetroot and either gently rub away their skins or use a vegetable peeler.
- Slice the beetroot and toss with the olive oil, vinegar, garlic and salt.
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