Beetroot Salad

Ingredients:
1 bunch of beetroot

Vinegar Dressing:
125ml white vinegar
30ml water
5ml Dijon Mustard
5ml honey
10ml salt
2.5ml freshly ground black pepper
125ml Olive Oil
30ml sunflower oil

Method:
Remove beetroot leaves, leaving ± 2 cm of stems. Do not cut the root ends. Place beetroot in a large saucepan and cover with warm water.

Cover and simmer on medium heat for 45 minutes or until beetroot is tender (test with a fork or pointed knife).

Drain off water and leave beetroot to cool. Slip off the skins and trim the root and stem ends.

Pour dressing ingredients into a screw-top jar and shake until well combined.

Cut beetroot into quarters and pack into a sterilised glass jar.

Shake up dressing and pour over beetroot to cover.

Seal jar and refrigerate for 2-3 hours or overnight if possible.


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