Beetroot and garlic salad

I think I have mentioned before that one of my best friends back in South Africa used to teach me all things Greek food.  Sadly she past away many years ago, but I have vivid memories of her serving this Garlic infused beetroot salad on a weekly basis.  I love this salad with rich dishes, it really does cut through the fattiness of any dish whether it is a moussaka or a BBQ.

I love garlic, so it is a no-brainer that this very easy dish appears on my table time and time again!

You’ll need

  • 1kg x fresh beetroot
  • 2 x large cloves garlic (or to taste)
  • 2 Tbsp x aged balsamic vinegar (or to taste)
  • 2 Tbsp x olive oil


  1. Wash the beetroot well and add to a large pan of water, just covering the tops of the beetroot.
  2. Bring to a boiling point, put the lid on and bring the heat down to medium.
  3. Check after 30 minutes. If a knife pushes into the beetroot without much resistance, it is ready.
  4. Drain into a colander, rinse with cold water and let it cool slightly.
  5. Get yourself some disposable gloves and whilst the beetroot is still warm, slide off the skin.
  6. Slice into wedges and place in a bowl.
  7. Chop or slice thinly your garlic cloves and add to the beetroot.
  8. Add 2 Tbsp olive oil and 2 Tbsp aged balsamic vinegar. Taste, you might find that you need a little more balsamic.
  9. Cover, and let it stand at room temperature until you are ready to serve.

Tips : Be careful with the amount of garlic you put into this salad. As it stands, it will absorb all those garlic flavours and get much stronger!

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