marinya cottage kitchen
  • Home
  • Recipes
  • Recipe Index
  • In the Garden
  • About Us

Warm Beetroot Salad

6/25/2013

0 Comments

 
Picture
Warm Beetroot Salad
4 medium sized beetroots
2 tablespoons rapadura sugar
1 cup balsamic vinegar + extra for drizzling
water
2 tablespoons fresh mint
1 cup of silverbeet
1 piece of feta

Wash beetroot well and trim but leave the skins on. Place beetroots ,1 cup of vinegar and rapadura sugar in a medium saucepan. Pour water into the saucepan until beetroots are just covered.  Bring to the boil and leave to simmer for 30 minutes or until tender.  While the betroots are cooking, finely chop the fresh mint and roughly chop the silverbeet. When beetroots are cooked, peel or rub off skin and chop into small pieces. Add the mint and silverbeet to the hot diced beetroots  and stir through so that they wilt slightly.  Top salad with crumbled feta and drizzle with a little balsamic vinegar. Serve by itself or as a side.

Picture
Picture
Picture
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Jane & Nic

    Whole food cooking in a very tiny kitchen

    Enter your email address:

    Delivered by FeedBurner

    Archives

    September 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    June 2014
    February 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    February 2013

    RSS Feed

Powered by Create your own unique website with customizable templates.