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Fresh Living Network
Beetroot salad

Beetroot salad

"Double or triple the ingredients to make a fridge salad that will last for several weeks," says Ina Paarman.
8
RECIPE TYPE:Salads
 
Method
  • Remove beetroot leaves, leaving ± 2 cm of stems. Do not cut the root ends. Place beetroot in a large saucepan and cover with warm water.
  • Cover and simmer on medium heat for 45 minutes or until beetroot is tender (test with a fork or pointed knife).
  • Drain off water and leave beetroot to cool. Slip off the skins and trim the root and stem ends.
  • Pour dressing ingredients into a screw-top jar and shake until well combined.
  • Cut beetroot into quarters and pack into a clean glass jar
  • Shake up dressing and pour over beetroot to cover
  • Seal jar and refrigerate until needed

 

Cook's tip

  • Use Ina Paarman’s Classic Balsamic or Lemon Vinaigrette instead of making your own dressing
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