Marinated beet salad (Print Version)

# Ingredients:

→ Main Vegetables

01 - 2.2 lbs of cooked and peeled beets or the same amount of raw beets (see tip for cooking instructions)

→ Seasonings

02 - 1/4 cup of white balsamic vinegar or raspberry vinegar

03 - 1 tsp salt

04 - Freshly cracked black pepper

→ Toppings

05 - Dill, tarragon, or arugula

06 - A drizzle of olive oil or flavored oil

# Instructions:

01 - Slice the beets thinly into wedges or shred them into matchsticks.

02 - In a medium bowl, toss the beets with vinegar, sprinkle on salt, and grind in some pepper.

03 - Cover it well and pop it into the fridge for 6 to 12 hours to soak up the vinegar.

04 - Sample a bite and tweak the salt or pepper if needed.

05 - When ready to eat, toss on some fresh herbs or arugula, pour a little olive oil, add a pinch of salt and pepper, and give it a good mix.

# Notes:

01 - Tip: To cook raw beets, place them in a baking dish with a splash of water, cover tightly, and bake at 375°F (190°C) for 45 to 60 minutes depending on size. Check they’re not sticking, adding extra water if needed. Once cooled slightly, peel the skins off.

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