- 4 Medium Freshly cooked Beetroot, peeled
- 1 tbsp Wine or Raspberry Vinegar
- 1 tbsp Sugar
- Salt and Black Pepper
- 2 tbsp Olive Oil
1. Slice the beetroot as thinly as possible – wafer thin then arrange on a large serving platter in 1 layer.
2. Sprinkle with the vinegar and then the sugar and allow to stand for 15 minutes.
3. Sprinkle with the salt, pepper and oil and leave for a further 30 minutes.
Drizzle with a little more oil just before serving.
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