Beetroot salad

Beetroot salad

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

If you can’t find beetroot with leaves, use a few leaves of rainbow chard instead. This is often served with lots of pungent raw garlic. It is delicious done the traditional way, but you can skip the garlic if you prefer.

Ingredients

Quantity Ingredient
400g raw beetroot, with tops, in a variety of colours if possible
1/2-1 teaspoon lemon juice
1 teaspoon extra-virgin olive oil
or 1 tablespoon extra-virgin olive oil
salt
freshly ground black pepper
1 garlic clove, finely chopped, (optional)
roughly chopped parsley leaves, to serve

Method

  1. Preheat the oven to 200°C.
  2. Gently wash off any dirt from the beetroot and their tops. Trim the tops and reserve. Wrap the beetroot in foil and place in the oven for 1 hour or until tender to the point of a knife.
  3. Chop the beetroot tops into small pieces. Place in a pan with a little water, just 1–2 tablespoons, and cook until just wilted and soft.
  4. Remove the beetroots from the foil and allow to cool. When cool enough to touch, rub off the skins with your thumbs. Slice and place in a mixing bowl.
  5. Drain the beetroot tops and add to the mixing bowl. Dress with a little lemon juice, olive oil, salt and pepper. Add the garlic now too (if using). Toss everything together, then transfer to a clean serving bowl. Scatter over the parsley before serving.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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