Beetroots are one of our favourite vegetables. Not only are they naturally sweet and hearty they are also high in nutrients. Beetroots are loaded with antioxidants, which gives them their rich red colour. They can be harvested from early summer through to mid-autumn, depending on sowing time and variety but on the Terre Di San Vito estate, they grow in abundance all year round – so we make the most of them! This deliciously easy salad is so refreshing that it is a regular on our family’s table

Plenty of Terre Di San Vito extra virgin olive oil for pouring

2 kg fresh raw beetroot (if you fresh is not available to you, the cooked, vacuum-packed variety will also work)

A hand full chopped fresh parsley

2 cloves garlic finely chopped

Cider vinegar

Salt

Place your raw beetroots in a large saucepan and cover with water. Add approx 2 tablespoons of salt and 200ml of cider vinegar.

Bring the water to a boil and cook the beetroot until it is fork tender, about 30 –60 minutes (depending on the size of the beetroots).

When cooked, drain the water and let the beets cool enough for them to be handled.

They are easily cleaned: slip off the skins and cut into bit-size pieces and place in a large salad bowl.

Add the chopped parsley and garlic and toss well.

Finally, add a good cup of Terre Di San Vito EVOO, a sprinkle of cider vinegar and a dash of salt. Toss well.

Have a little taste and adjust the seasoning if required.

Don’t be afraid to add plenty of our organic EVOO.

 

To serve:

Serve the beetroot salad warm or cold (it will last a few days in the fridge if you’ve made a large batch)

Excellent as a side dish to fish and meat. 

Buon appetito!

 

Top tips:

Great alongside salty cheese

Not suitable for freezing.

Delicious on little crostini

Serve with a bottle of our fabulous Terre Di San Vito Apeneste white wine.