Beetroot Salad Recipe
by Bruno Loubet
2
35 minutes
Ingredients

  • 150g of baby beetroot, raw
  • 1/2 bunch of flat-leaf parsley
  • 1/2 red onion, finely sliced
  • 1/2 garlic clove, finely chopped
  • 1 1/2 tbsp of balsamic vinegar
  • 1 1/2 tbsp of extra virgin olive oil
  • 1 1/2 tbsp of walnut oil
  • salt
  • pepper
Method
1
Preheat the oven to 180°C/gas mark 4
2
Wrap the beetroot in some tin foil and bake until tender - this should take approximately 30 minutes
  • 150g of baby beetroot, raw
3
Peel and quarter the beetroots and add to a mixing bowl. Mix in the garlic, onions and parsley and dress with the walnut oil, olive oil, balsamic and seasoning. Serve immediately
  • 1/2 bunch of flat-leaf parsley
  • 1/2 red onion, finely sliced
  • 1/2 garlic clove, finely chopped
  • 1 1/2 tbsp of balsamic vinegar
  • 1 1/2 tbsp of extra virgin olive oil
  • 1 1/2 tbsp of walnut oil
  • salt
  • pepper