Ingredients
Beet roots: 400g
Fresh parsley: 2 tbsp chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)
Method
1. Rinse the beet roots. Place in a pot and cover with water & cook until tender.
2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover tightly, and refrigerate at least an hour or overnight.
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