6 medium beets
45 ml olive oil 3 tbsp
25 ml red wine vinegar 2 tbsp
2 garlic cloves, crushed
salt to taste
Wash and boil beets until tender, about 45 minutes. Remove the skins by running cold water over and slip off skins. Slice and toss with the olive oil, vinegar, garlic, and salt.
Serves 4