Beetroot salad recipe (ensalada de betarraga)

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  • Cuisine: Argentinian
  • Serves 8-10

Ingredients

1 large white onion, thinly sliced
4 beetroots, with leaves attached
1 tsp sugar
2 large desiree potatoes, peeled, chopped into 3cm pieces
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
1 tbsp olive oil
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Preparation

Place onion and 1 tbsp salt in a bowl and cover with hot water. Leave for 15 minutes, then drain and rinse onion.

Meanwhile, place beetroots and sugar in a large saucepan, cover with water and bring to the boil. Cook for 25 minutes or until tender. Cool beetroots in cooking liquid, then drain, peel and thinly slice.

While beetroots are cooking, place potatoes, 1 tsp salt and white wine vinegar in a pan, cover with water and bring to the boil. Cook for 5 minutes or until tender but still firm. Drain and cool.

Place onion, beetroots and potatoes in a large bowl. Add balsamic vinegar and the oil and season with salt. Toss very gently to combine.

Photography by Anson Smart.

If you enjoyed this Beetroot salad recipe (ensalada de betarraga) then browse more Argentinian recipes, salad recipes, easy recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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