Remember a couple of posts ago when I made Pink Beetroot Cake? The dough recipe called for raw beetroot, but the frosting called for a tidbit of cooked beetroot. Well, this is where the tidbit came from. I had made Beetroot Salad and remembered to save a small slice for the cake frosting.
Actually, this is a very simple salad, but it is very tasty and refreshing, not to mention it's beautiful color. So, if you like beetroots, you might enjoy this salad.
2 medium beetroots
1 large tomato, diced
1/2 onion, finely chopped
1 tbsp parsley, finely chopped
salt to taste
2 tbsp extra virgin olive oil
2 tbsp Aceto Balsamico (Balsamic Vinegar)
Cook the beetroots (whole and unpeeled) until tender inside. I used a pressure cooker and cooked for 40 minutes (counted under pressure). Let it cool completely or refrigerate it until you are ready to prepare and serve.
Peel and dice the beetroots and add all other ingredients. Mix well and serve.