Beetroot Salad

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.

Serves 8
Recipe Category
Products in this recipe

Reduced Oil Greek Dressing


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6-8 medium large beetroot
1 x 300 ml Ina Paarman’s Reduced Oil Greek Dressing

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.

Ina's Tip

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