Beetroot salad

by Andrea Parker

Ingredients

I have to admit Beetroot was one of my childhood hates that continued into adulthood, we all have them!

Now I Love them in this simple beetroot salad. I have changed many a mindset on those childhood soggy veg thoughts on my veg box service.

You will need a bunch of beetroot (veg box)
4 tbsp extra virgin olive oil
11/2 tbsp red wine vinegar
2 garlic cloves, finely chopped
2 spring onions if you have any from the previous box or a little yellow from this weeks fresh onion bunch.
Salt to taste

Directions

1. Carefully remove the roots from the beetroot without cutting into the skin. Then cut 2.5cm/1 inch of the stalks. Remove any dirt with a veg brush. 2. Put the beetroots in a saucepan with water and cover and bring to the boil. Cover, reduce the heat slightly and cook for 25-40 mins, depending on the size (organic beets are never the same size!) Until the largest beetroot is tender when pierced with a knife. 3. Meanwhile, put the oil, vinegar, garlic, spring onion and salt in a jar with a scree lid. Shake until emulsified. 4. Drain the beetroots and rinse under cold water. When cool enough to handle peel the skins. Thickly chop or slice the beetroot and pour over the dressing. Cover and chill in the refrigerator for at least 1 hour.

I can definitely taste the difference with the vegetables Andrea sources. The taste is so fresh.

— Ruth

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