Beetroot and Balsamic Salad

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Posh beetroot in vinegar! You will really see the difference between beetroot in a jar and this version. Serve a teaspoon or two with goat’s cheese or a runny brie, with sliced roast pork or on top of a lamb burger – anywhere you want colour and acidity on the plate.

200ml balsamic vinegar
100ml extra virgin olive oil
1 packet of cooked beetroots, cut into 1/2 inch cubes
Salt and freshly ground black pepper

Mix the balsamic vinegar and olive oil together. Add the beetroots and season with salt and black pepper. Leave to marinate for an hour in the fridge before using. The salad can be left in a covered container or jar for up to a week.

Read how to roast or boil fresh beetroot if you would like to use it in this recipe. You can also omit the balsamic dressing and instead toss the beetroot in Tangy Buttermilk Mint Dressing.

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Heston Blumenthal on Beetroot
‘Beetroot is one of those vegetables, such as cauliflower, that many people find unattractive and uninspiring and it usually ends up either boiled into some form of borscht or sliced into a salad, where it soon taints everything pink, as if in reproach at the cook’s lack of imagination.’

Photography copyright foodpixies.com


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