“A little layering and a tongue-tingling marinade transform this simple beetroot recipe into a special side dish or salad. Time does not include marinating.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the olive oil into a large bowl. Add the vinegar.
  2. In a serving bowl, layer some of the beetroot. Scatter over some shallot, garlic and chili. Sprinkle with thyme leaves. Pour over some of the marinade.
  3. Repeat the layers until the ingredients are all used up. Refrigerate for 24 hours.
  4. Serve at room temperature as an antipasto.

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