Beetroot Salad

  • Beetroot Salad

Beetroot Salad

Description

(serves 8)


Beetroot is one of my favourite vegetables. The flavour of this do-ahead salad definitely improves if left for an hour or two before serving.


INGREDIENTS


500g beetroot (tops removed)

2 sprigs thyme

65ml (1/4 cup) water

125g (1) red onion (thinly sliced)

40g (3 tbsp) capers (rinsed and drained)

2 tbsp roughly chopped tarragon leaves or parsley

1 tsp flaky sea salt

1/2 tsp freshly ground black pepper

Red Wine Vinegar Dressing


METHOD


  • Preheat oven to 200°C.


  • Onto a square of aluminium foil place beetroot, thyme and water. Pull corners of foil together to enclose beetroot so steam created is retained.


  • Place in oven for 1–1.5 hours till beetroot is tender when skewered. To test stick the skewer through the aluminium foil.


  • Peel and slice beetroot into rounds and then into matchsticks.


  • Into a medium-sized bowl place beetroot, onion, capers, tarragon or parsley, salt and pepper.


  • Pour Red Wine Vinegar Dressing over beetroot and gently combine.



 

 

 

Red Wine Vinegar Dressing


INGREDIENTS


75ml (5 tbsp) olive oil

30ml (2 tbsp) red wine vinegar

2 tbsp Dijon mustard

1 + 1/2 tsp flaky sea salt

1/2 tsp freshly ground black pepper


METHOD


  • Into a small bowl place oil, vinegar, mustard, salt and pepper and whisk well with a fork. Taste for seasoning.