Beetroot and Onion Salad

This salad makes a refreshing and tasty accompaniment to cold meats, chicken or fish.

6 medium-sized beetroots, cooked and drained

2 tablespoons cider vinegar

5 tablespoons olive oil

2 cloves

1 teaspoon sugar .{ teaspoon salt

½ teaspoon black pepper

1 large onion, very thinly sliced and separated into rings

Cool the beetroots, trim them and slip off the skins with a paring knife. With a sharp knife, cut the beetroots into thin slices and put them in a salad bowl.

Mix the vinegar, oil, cloves, sugar, salt and pepper in a cup.

Pour the mixture over the beetroots. Cover the bowl with aluminium foil or plastic wrap and place it in the refrigerator

to chill for 1 hour.

Remove the bowl from the refrigerator, uncover it and mix in the onion rings.

Toss the salad well and remove the cloves before serving.

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