A super simple way to jazz up freshly cooked beetroot, in this recipe, vacuum packed beets are tossed in a light and zingy dressing made with fresh mint leaves. Serve as part of a cheese platter or with some warm bread.
- 450g vacuum packed beetroot
- 1 red onion
- 2 tbsp. white wine vinegar
- 1 tbsp. extra virgin olive oil
- Small handful freshly chopped mint
- Salt and pepper
Slice the beetroot into 5mm slices and thinly slice the onion into half moons.
Whisk together the vinegar and olive oil until pale. Taste and add more oil or vinegar if needed. Season with salt and pepper, then stir in half the mint.
Pour the dressing over the beets and toss to coat. Sprinkle with the rest of the mint to serve.