500 g beets 1 lb
125 ml cherry tomatoes, cut in half 1/2 cup
2 green onions, finely chopped
2 garlic cloves, finely chopped
125 ml fresh parsley, finely chopped 1/2 cup
175 ml pitted black olives 3/4 cup
75 ml white wine vinegar 1/3 cup
125 ml olive oil 1/2 cup
salt & pepper to taste
In a large saucepan; add beets. Cover with water and bring to boil. Cook for 1 1/2 hours or until tender. Drain, reserving 4 tablespoons (50 ml) cooking water. Refresh under cold running water and leave to cool. Peel, cut in half and slice thinly.
In a large bowl; add beets, tomatoes, onion, garlic, parsley and reserved beet cooking water.
In a small bowl; combine vinegar, oil, salt and pepper to taste. Drizzle vinaigrette onto beets. Serve garnished with black olives.
Serves: 4