Online Reporter
INGREDIENTS:
3-4 Servings
4 beetroot bulbs
1/2 small onion, finely chopped
1 large clove garlic, chopped
3 tbsp granulated brown sugar
45 ml olive oil/ pure vegetable oil
90 ml white grape vinegar/ any white vinegar
1 tsp freshly ground black pepper
Preparation time:
~ 2 hrs 30 min
Quick Instructions:
1. Get your ingredients ready. These are 4 beetroot bulbs; 1/2 small onion, finely chopped; 1 large clove garlic, chopped; 3 tbsp granulated brown sugar; 45 ml olive oil/ pure vegetable oil; 90 ml white grape vinegar/ any white vinegar and 1 tsp freshly ground black pepper
2. Put the beets in a pot. Add water.
3. Partly close the pot. Bring to the boil until the beetroot is cooked.
Add more water as you go. You will know that the beetroot is cooked when you can easily pierce them with a fork or table knife.
4. When they are cooked. Allow the beets to completely cool down before preparing the salad.
5. When they have cooled down, cut them into bite size cubes and put them in a bowl.
6. Add your finely chopped onion to the beetroot.
7. Take the rest of the remaining ingredients, ie brown sugar, olive oil, garlic, freshly ground black pepper and white grape vinegar.
Give them a good stir until the sugar is dissolved.
8. Poor the salad dressing into the bowl with the beets and onion. Give a quick gentle stir until everything is just combined.
9. Give a quick gentle stir until everything is just combined.
10. Store the salad in a mason jar and refrigerate it for about 5 days.
This is so that the salad may mature in taste (just as we do with the fruit cake or is done with wine! It is said that the older it is, the sweeter it gets!)
This stage is however optional. If you want to eat your beet salad right away you may, it still tastes great, even just after preparing it! — https://www.zimbokitchen.com/.
