Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked beetroot | 400g |
| Sugar | 50g |
| Fennel seeds | 1 tsp |
| White wine vinegar | 1 tbsp |
| Red wine | 180ml |
Instructions
-
Begin by peeling the precooked beetroots. These can usually be found in vacuum-sealed packs at your local supermarket. Use a smooth-edged knife to remove the skin gently.
-
Once peeled, slice the beetroots into thin rounds using a mandolin slicer. Place the sliced beetroots directly into a large mixing bowl.
-
To the bowl, add the sugar, fennel seeds, white wine vinegar, and red wine. Stir the mixture carefully, ensuring that the ingredients are well combined, and the beetroot slices are evenly coated with the marinade.
-
Cover the bowl and place it in the refrigerator to chill for a couple of hours. This resting period allows the beetroot slices to absorb the flavors of the dressing, giving the dish a beautiful balance of sweet and tangy flavors.
-
After the resting time, the beetroot salad is ready to be served. The sweet and sour flavor, enhanced with the aromatic fennel seeds, makes this a delightful and refreshing side dish.
Enjoy this unique twist on a classic beetroot dish that’s perfect for pairing with a variety of main courses!
