Beetroot Salad

A simple and delicious supper or starter:

Boil fresh beetroot in slightly salted water in their skins.  Boil until you can pinch the skin, and it comes away easily.  How long depends on the size of the beetroot.

Chop into chunks and roast in a little olive oil and balsamic vinegar until cooked (tender).

Serve with Garden Salad, Macroom Mozzarella, toasted Hazelnuts and a light dressing made up of:

• 2 x Olive Oil
• 1 x Hazelnut Oil
• 1 x Light Rose Vinegar
• Salt and Pepper to taste