Polish Beetroot Salad
Simple beetroot salad with shallots and red wine vinegar.
Ingredients
- 4 medium beetroots*
- ½ small shallot finely diced
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- Salt and pepper
Instructions
- Preheat an oven to 200C/180C fan.
- Clean and remove the stems from the beetroot. Wrap each beet loosely in aluminium foil and place it on a baking tray in the centre of the oven for 1 hour, larger beets might need up to 1 hour 30 minutes. Use a fork to make sure the beets are soft all the way through. Once soft, remove from the oven and set aside to cool.
- Once the beets are cooled, peel them. They should peel easily.
- Coarsely grate the beetroot and add to a bowl. Add the rest of the ingredients, ½ finely diced small shallot, 1 tablespoon red wine vinegar, 2 teaspoons olive oil, and mix well. Season to taste with salt and pepper.
- Best refrigerated for at least 20 minutes before eating.
Notes
If you have access to cooked beetroot in your local supermarket they can be used instead, saving you a bit of time.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!