• 4servings
  • 30minutes
  • 140calories

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Nutrition Info . . .

MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 medium beetroots

  2. 3 tablespoons olive oil

  3. 2 tablespoons red wine vinegar

  4. 2 cloves garlic, crushed

  5. salt to taste

Instructions Jump to Ingredients ↑

  1. Wash the beetroot and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beetroot, and then slipping of their skins. Slice the beetroot and toss with the olive oil, vinegar, garlic and salt.


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