Traditional Beetroot Salad
Traditional Beetroot Salad. Follow this simple method to recreate a beloved classic at home.
Ingrédients
- 4–5 medium beetroot (cooked, peeled, and sliced or grated)
- ¼ cup vinegar
- 2–3 tbsp sugar
- 1 small onion (finely chopped)
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 cloves, 1 small cinnamon stick (optional)
- butternut, baby spinach, feta (optional)
Instructions
- Cook the beetroot: Boil whole beetroot in water until tender (about 30–45 minutes). Let cool, then peel and slice or grate.
- Prepare the dressing: In a small pot, heat vinegar, sugar, salt, pepper, and optional spices until sugar dissolves.
- Combine: Place beetroot and chopped onion in a bowl, then pour over the warm dressing.
- Mix and chill: Stir well and refrigerate for at least 1–2 hours (overnight is best for flavour).
- Serve: Serve cold as a side dish.
