Serves 8
This is an outstanding salad. It makes sense to cook two bunches of beetroot at one time and make a fridge salad that you can use over the next few weeks.
Recipe Category

You will need

6-8 medium large beetroot
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
1 x 300 ml Ina Paarman’s Balsamic Vinaigrette or Greek Dressing

Ina’s Tip

Beetroot leaves are delicious and very nutritious if mixed in and cooked with spinach in any of your favourite recipes.

Method

Cut the beetroot leaves off, leaving ± 2 cm of stems. Do not cut the root ends. Cover the beetroot with warm tap water in a large saucepan. Cover with a lid and boil on medium heat for ± 35-40 minutes depending on the size of the beetroot.

When soft (pierce with a fork or pointed knife to test) strain off the water and leave the beetroot to cool. Pull off the skins.

Slice beetroot, season with Seasoned Sea Salt and pack into a clean glass jar with a lid. Shake up the Dressing and pour the whole bottle over the beetroot.

Keep in the fridge and serve as you need it.