Beetroot Salad

• 

• 

• 

Beta vulgaris, known to us as beetroot has a distinguished history, it was mentioned in Assyrian text as growing in the Hanging Gardens of Babylon, 800 BCE. Romans used roots and leaves as a remedy for fevers and constipation. The famous surviving Roman recipe collection by "Marcus Gavius Apicius," De re culinaria (4th/5th century AD), translated "on the subject of cooking," mentions beetroot soup. I recently had a vegetarian beetroot burger and pledged to test it in my kitchen. It was that good. Betaline gives beetroot its red-purplish color. Other benefits of beetroot:

• Fiber

• Folate

• Potassium

• Iron

• Vitamin C

• Natural nitrates

• Antioxidant

INGREDIENTS:

6 medium size beetroot

1/2 red onion chopped

3 TBSP olive oil

3 1/2 TBSP apple cider vinegar

1/2 - 1 tsp salt

pepper to taste

STEPS:

1. Boil beetroot until soft (test with knife).

2. Prepare salad dressing by measuring and mixing oil, vineagar, salt, pepper and onions.

3. Peel beetroot and grate into the bowl with the salad dressing using the slicer side of the grater.

4. Mix and cool.....let salad dressing soak into the beetroot...............Enjoy!

P.S. Beetroot salad goes well with meatloaf and mashed potatoes.