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Vinegret Iz Svyokly

Beetroot Vinaigrette
Vinegret Iz Svyokly


1 lb (450 g) beetroot
4 tablespoons olive oil
4 tablespoons red wine vinegar
1 teaspoon hot mustard
Salt, freshly ground black pepper to taste
Finely chopped parsley


Serves: 4


Preheat the oven to 190°C/375°F/Gas 5. Bake the unpeeled beetroot for 1 to 1 ½ hours, until tender. (If in a hurry, the beetroot may be boiled, but the flavour will not be as good)

Meanwhile, mix together the remaining ingredients. When the beetroot is tender and cool enough to handle (but still warm), slip off the skins and slice. Cover the beetroot slices with the vinegar and oil mixture. Chill before serving. Garnish with finely chopped parsley.

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