Hot beetroot salad

| March 29, 2013 | Reply

Beetroot salad is a rich source of potent antioxidants and nutrients, working properly in order to influence positively human blood or to protect against liver disease. Additionally, the beetroot juice has been shown to lower blood pressure and helps to prevent various problems. So every time you use boiled beetroots reserve its juice and greens. They are super-tasty and nutritious!

Servings: 4

You need:

  • 1 bunch beetroot, with beet greens hot-beetroot-salad_1in
  • extra-virgin olive oil
  • vinegar

Steps:

Trim the top and bottom end of the beet.

Separate stems and save the tender leaves. Wash thoroughly.

Boil a large pan of water.

Cook the beets and halfway add both stems and leaves.

Reserve the broth and cool for about 5-10 minutes.

Gently rub beets under cold running water to remove the outer skin.

Cut the beetroot into bite-size chunks.

Serve hot or cold along with the leaves.

Drizzle plentiful extra-virgin olive oil and vinegar, to taste.

 

mycookingsecrets tip:

The beetroot’s taste is so rich, that seasoning with salt would spoil the original taste.

hot-beetroot-salad_2in

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Category: Salads

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