1 kg fresh beetroot (you can use canned beetroot)
1 bunch chopped flat leave parsley
2 large onions finely sliced
Ĺ cup white vinegar
ľ cup olive oil
Salt to season
- Cut the beetroot into 2cm size and drizzle with a bit
of oil and put them in an oven tray in a preheated oven in 160 degrees
And leave them to roast for 40 to 50 minutes. (If you are using the canned
ones you donít need to roast them but the fresh ones are nicer)
- Add the vinegar and the salt to the sliced onion and
leave for 10 minutes for the onion to soften.
- While the beetroot is still warm add the onions,
olive oil and the parsley to it and mix well and serve.