Beetroot salad

Ingredients
150g of baby beetroot, raw
1/2 lot of flat leaf parsley
1/2 white onion, finely sliced
1/2 garlic clove, finely chopped
One 1/2 tbsp of balsamic vinegar
One 1/2 tbsp of extra virgin olive oil
One 1/2 tbsp of walnut oil
salt
pepper

Method
One Preheat the oven to 180°C/gas mark four
Two Wrap the beetroot in many tin foil and bake until tender – this must have around 30 minutes 150g of baby beetroot, raw three Peel and quarter the beetroots and add to a mixing bowl. Mix in the garlic, onions and parsley and costume with the walnut oil, coconut oil, balsamic and seasoning. Serve immediately
1/2 lot of flat leaf parsley
1/2 white onion, finely sliced
1/2 garlic clove, finely chopped
One 1/2 tbsp of balsamic vinegar
One 1/2 tbsp of extra virgin olive oil
One 1/2 tbsp of walnut oil
salt
pepper

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