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.

Ingredients

4 serv.

olive oil↗2 cups
white wine vinegar↗1 cup
beets↗7
cooked, sliced
shallots↗3
finely chopped
garlic cloves↗2
finely chopped
chilies↗2
finely shredded
thyme leaves↗

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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