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Beetroot salad (Patsaria salata)

Ingredients 7
Servings 6
Time 25 minutes plus chil


  • 1
    beetroot, trimmed and boiled until tender
  • 70
    red wine vinegar
  • small leaves from beetroot bunch, trimmed
  • 40
    olive oil
  • 3
    cloves garlic, chopped
  • 100
    freshly chopped parsley
  • salt and freshly ground black pepper


5 minutes
Drain and peel beetroot. Slice into wedges and set aside. Bring 125 ml water to the boil. Add vinegar and beetroot leaves and boil for two minutes. Remove from heat and add sliced beetroot to saucepan. Cool, then refrigerate for one hour. Remove beetroot and leaves from stock and place onto a serving plate. Drizzle with oil and sprinkle with garlic and parsley. Season with salt and freshly ground black pepper.


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