This is from one of my favourite vegetarian sources ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown.
Ingredients
- 1 lb small beetroots trimmed and scrubbed
- 1 tbsp sherry vinegar
- 1-2 tsps balsamic vinegar
- 1/4 tsp salt
- 1 tbsp walnut oil
- 3-4 tbsps olive oil
- flat leaf parsley leaves chopped
- black pepper
Servings:
Instructions
- Preheat oven to 200 C, 180 Fan. Put the beets into a baking dish with a 1/4 inch water. Cover and bake until tender but still offering a little resistance when pierced with a knife. This should take between 25 and 45 minutes. Cool, then peel and quarter.
- Prepare the vinaigrette while the beets are cooking. Combine the vinegars and salt then add the oil.
- Dress the beets with the vinaigrette and parsley while still warm. Season with pepper and add more vinegar to taste.
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