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Ingredients
- Boil the beetroot in salty water till tender (you should be able to push the skin away easily with your thumb). Drain and cold slightly.
Directions
- Peel alt the skin away with your fingers putting off the stalk.
- If the beetroot are quite small just chop them in half or possibly leave them whole; cut Larger ones into quarters.
- While still hot dress the beetroot salad with marjoram and balsamic vinegar dressing (qv marjoram and balsamic vinegar dressing ).
- This is really nice served at room temperature either on its own as a salad or possibly with grilled or possibly roasted fish. Try to get fresh raw beetroot preferably baby ones of similar size (if you cannot get raw beetroot precooked is alt right but I do not particularly tike it).
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