Beet Salad

Ingredients:

• Raw Beetroot – 1 kg

For the Dressing:

• Extra Virgin Olive Oil – 4 tblsp
• Red Wine Vinegar – 1 1/2 tblsp
• Garlic Cloves – 2, finely chopped
• Scallions – 2, chopped
• Coarse Sea Salt – as per taste

Method:

1. Carefully remove the roots from the beets without cutting the skin.
2. Then cut off all but 1 inch of the stalks.
3. Gently rub the beets under cold running water, without splitting the skins, to remove any dirt.
4. Put the beets in a saucepan with enough water to cover and bring to a boil.
5. Cover, reduce the heat slightly, and cook for 30 to 40 minutes, until the beets are tender when pierced with a knife.
6. To make the dressing, put the oil, vinegar, garlic, scallions and salt in a screw-top lid jar.
7. Shake until emulsified.
8. Set aside.
9. Drain the beets and rinse under cold running water until cool enough to handle.
10. Peel away the skins.
11. Thickly chop or slice the beets, put in a bowl and pour over the dressing.
12. Cover and chill in the fridge for 60 minutes.
13. To serve, gently toss the salad and serve in a salad bowl or plate.