Light Meals
Summer Beetroot Salad
Ingredients
600g beetroot
2tbsps sherry vinegar
2 tsps balsamic vinegar
4-6 tbsps Border Fields Cold Pressed Rapeseed Oil
Salt & freshly ground pepper
Method
Trim the beetroots and stand them in an ovenproof dish in about 1/2cm of water. Cover with foil and bake in the oven at 200 degrees c (or equivalent) for about 40 minutes until tender. Once cooked, remove the skin from the beetroots and slice them into wedges.
Mix the oil and vinegar and add a pinch of salt and pepper to taste. Add the dressings to the beetroot and leave to cool.
Serves 4.
PRINT FRIENDLY PAGE
[back to previous page] |
