Beetroot Garlic Salad

Ingredients

• 1kg fresh beetroot (about 5-6 medium beetroots)
• 4 cloves garlic, minced
• 100ml extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• 50g walnuts, toasted and roughly chopped (optional)
• Crumbled feta cheese for serving (optional)

Method

1. Wash the beetroots thoroughly, leaving the skins on and keeping about 2cm of the stems attached. This prevents the colour from bleeding out during cooking.

2. Place the beetroots in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 45-60 minutes until tender when pierced with a knife. The time will vary depending on their size.

3. Drain the beetroots and allow to cool until comfortable to handle. While still warm, use your hands (wear gloves to avoid staining) to rub off the skins - they should slip off easily.

4. Cut the beetroots into bite-sized cubes or thin slices, depending on your preference.

5. In a large bowl, whisk together the garlic, olive oil, vinegar, oregano, salt, and pepper to make the dressing.

6. Add the warm beetroot pieces to the dressing and toss gently to coat well. The beetroots will absorb more flavour while they're still warm.

7. Allow to marinate at room temperature for at least 30 minutes, or cover and refrigerate for several hours or overnight for deeper flavour.

8. Before serving, bring to room temperature if chilled. Taste and adjust the seasoning with more vinegar, salt, or pepper if needed.

9. Transfer to a serving dish and sprinkle with fresh parsley and toasted walnuts if using.

10. Serve as part of a mezze spread or as a side dish. Some regions also serve it topped with crumbled feta cheese. It keeps well in the fridge for up to 5 days and the flavour actually improves with time.