Beetroot salad
The best beetroot salad to serve with dinner should be simple and, of course, tasty. The most popular one is the one made with horseradish. However, if you eat it too often, even that can become boring, so from time to time it’s worth replacing horseradish with something just as easy. A great replacement is undoubtedly garlic and a little olive oil. Perfect for meat dishes, it will also work well when served with green salad or goat cheese.
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Ingredients for beetroot salad.
- 700 g cooked beetroots
- 1/4 teaspoon of freshly grind black pepper
- 1/2 teaspoon of salt
- 3 tablespoon of olive oil
- 2 big garlic cloves
- 1 tablespoon of red wine vinegar
How to make beetroot salad.
Boil the beetroots, cool them, peel them and cut them into 2.5-3 centimetre wide cubes. Put them in the bowl.
Combine pepper, salt, olive oil, mashed garlic and red wine vinegar in a cup. Pour over the beetroots in a bowl and mix. Let it stand for at least 30 minutes before serving.
Enjoy!
Good to know when making beetroot salad.
I cooked the beets in their skin and peeled them only after they had completely cooled down.
Depending on the size of the beets, they should be boiled for at least two hours.
Red wine vinegar can be replaced with lemon juice or apple cider vinegar.
Do you like salads with beetroot? If so, try our recipes for Beetroot and feta cheese carpaccio.
