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Hot Beetroot Salad with Garlic
Ingredients
| 30 clove(s) | garlic |
| 60 ml | olive oil |
| 12 large | beetroot |
| 1/2 tsp | salt |
| 1/2 tsp | white sugar |
| 1 bunch(es) | fresh parsley, finely chopped |
| 2 tbsp | balsamic vinegar |
| ground black pepper to taste |
Method
Preparation time: ca. 35 min / Grade of difficulty: easy / Calories per portion: n/a
Place the garlic cloves (unpeeled) into a roasting tray and toss in olive oil. Bake them in the oven at 180°C for about 15 minutes or until they are golden.
Boil the beetroots for about 35 minutes or until soft. Once they are cooked, drain, peel and chop them into strips and place them into a bowl.
Remove the garlic from the oven and leave to cool for a minute. Peel with your fingers as the cloves pop out quite easily. Add them to the bowl with the beetroot and mix in the salt, sugar, parsley, vinegar and black pepper. Serve warm.
..somehow people do not notice the next day that you have eaten all this garlic.
Boil the beetroots for about 35 minutes or until soft. Once they are cooked, drain, peel and chop them into strips and place them into a bowl.
Remove the garlic from the oven and leave to cool for a minute. Peel with your fingers as the cloves pop out quite easily. Add them to the bowl with the beetroot and mix in the salt, sugar, parsley, vinegar and black pepper. Serve warm.
..somehow people do not notice the next day that you have eaten all this garlic.
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