Boiled beetroot tossed with a garlicky vinegar and olive oil dressing and parsley. A colourful meze that is vegan and gluten-free.
Ingredients
Instructions
- 1
Scrub the beetroot well with the skin on, cover with water in a pot, bring to a boil and simmer covered over medium heat for 45-50 minutes until a knife slides in easily.
- 2
Drain and let cool; once warm, slip off the skins by hand.
- 3
Cut the beetroot into 1 cm cubes or thin slices.
- 4
Crush the garlic and whisk it with the olive oil, vinegar and salt to make the dressing.
- 5
Toss the beetroot with the dressing, fold in the chopped parsley and chill for 15 minutes before serving.
Nutrition
Per serving
| Calories | 134 kcal |
|---|---|
| Protein | 3 g |
| Carbs | 14 g |
| Fat | 8 g |
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