This vibrant beetroot salad is commonly served with Argentinian barbecued meats. Blanching an onion for 15 minutes is a great technique when serving raw, as it gives the vegetable a subtler taste.
- 1 large white onion, thinly sliced
- 4 beetroots, with leaves attached
- 1 tsp sugar
- 2 large desiree potatoes, peeled, chopped into 3 cm pieces
- 1 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
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.
As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.