Warm? I hear you ask… yup! So very typically Eastern European this “salad” is usually served warm with a hot meal and I promise you its delicious – You don’t even have to like beetroot! Forget the taste of those cold pickled slices… this warm, peppery, sweet and just a tad sour salad will be the center piece to any roast dinner! Better still you can make it way in advance and warm it up when you need it – it tastes even better if you do it this way!
I’ve made this salad a number of times. The recipe has evolved a little over time, such as substituting traditional white vinegar for a less harsh tasting balsamic vinegar and most recently in the spirit of trying to be healthier I decided to switch the sugar for honey and to my surprise this was the best tasting yet! So here it is….
Ingredients (Serves 6-8 as a side dish)
3 large Beetroots – Washed and trimmed but left whole
1 large red onion – Chopped very finely
Balsamic Vinegar – 3-4 tablespoons
Salt – a good pinch
Cracked pepper – a really good amount!
Honey – 1 or 2 tablespoons (to taste)
- Beetroots – put the beetroots into a pan of cold water, make sure they’re covered, bring them to the boil then simmer for 20 mins or so. Keep checking them ,they just want to be softened not cooked through!
- Beetroots – Drain the water off, cool the outside of the beets by running some cold water over them, they should be fine to handle, if they’re still to hot for you leave them to cool in the cold water for a bit.
Taking a blunt knife – a dinner knife will do, scrap off the skins – they should peel off like a dream!
Grate the beetroots either by hand on the large grater or using the grater tool on a food processor.
- Everything else! – Put the grated beetroot into a saucepan, add the onions, salt, pepper, vinegar and honey and heat gently for 10 minutes.
- Serve – Either serve straight away, or re-heat it later when your dinner is ready! It should keep for a good 3-4 days in the fridge.