Italian beetroot salad

This simple salad recipe was recommended to me by the glorious Annabelle. She made it recently to accompany pork chops made with my Tex-Mex rub and barbecued chicken made with my Orange biter chilli sauce!

Italian beetroot salad

Servings:	Serves 4
Calories per serving:	127
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	6th April 2013

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 red onion, peeled and finely sliced into rings
• 2 x 15 ml red wine vinegar
• 12 small beetroot, cooked and peeled
• 2 tablespoons olive oil
• 3 tablespoons finely chopped fresh mint
• sea salt - optional

Mise en place

• Separate the onion rings, lay them out in a large flat lock and lock box, cover with the vinegar and leave for up to 3 hours. Give them a shake now and then.

The vinegar takes the harshness out of the onion.

Method

1. Slice the beetroot and arrange on a platter.
2. Dress with the sliced onions and the vinegar they have been soaking in.
3. Sprinkle with the chopped mint and sea salt.
4. Serve immediately.

See also

• Our favourite beetroot recipes

Best recipe review

Simplicity itself!

4/5

Such an effortless recipe, and the results are great as an accompaniment for cured pork or gammon.

Paul R Smith

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