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