Beetroot’s sweet flavor meets garlic and vingegar creating a very tasty dish, combined with the freshness of the mint. You can enjoy it as a side salad with fresh fish or meat.
Ingredients
1 kg beetroot
6 tbsp olive oil
3 garlic cloves
2 tbsp red or balsamic vinegar
Sea salt
Fresh chopped mint
– Wash beetroot and bake in the oven, 180℃ until soften. Set aside to cool.
– Chop garlic
– Remove skin from beetroot and chop them in a salad bowl
– Add rest of the ingredients and stir well. Keep in the refrigerator for a while before serving.