- 2.20 lbs of beetroot
- 4 teaspoons of olive oil
- 2-3 pinches of salt
- 4-5 teaspoons of red wine’s vinegar
- Remove the leaves from the roots and wash both thoroughly.
- Add salt and a little vinegar to a pot of water and boil the roots for approximately 35 minutes.
- Add the leaves to the boiling water for another approximate 15 minutes.
- Drain and cut into medium size pieces.
- Toss with the oil and vinegar.