Beetroot salad

Food, a never ending passion..

  • 1/2 kg baby beetroots with leaves
  • 4 T. cider vinegar or white vinegar
  • extra virgin olive oil
  • sea salt
  • sesame seeds

Cut the leaves from the roots.

Wash the beetroots.

Boil them in a casserole covered with water for about 45 minutes.

When it is cold, you can easily peel the skin.

Wash and clean the beetroot leaves with stems.

Bring to boil water in a deep pan. When bubbles come out, put the leaves into the pan.

After 5 minutes, remove the leaves from the pan and drain.

Place the roots and the leaves of the beetroots in a serving plate.

Drizzle olive oil, sea salt and vinegar over the beetroots.

Sprinkle with sesame seeds.

This entry was posted in salads, sauces and pickles and tagged , , . Bookmark the permalink.