Salată de beteală

Method

Boil the beetroot in salted water for 45 minutes to 1 hour until tender, then drain and allow to cool slightly. Peel away the skin under cold running water and cut the beetroot into thin slices or matchsticks, as preferred. Finely slice the onion and layer it with the beetroot in a serving dish. In a small bowl, whisk together the olive oil, vinegar, salt and pepper to make a simple dressing. Pour the dressing over the beetroot and onion, toss gently to combine, and allow to sit for at least 30 minutes before serving to let the flavours meld. Garnish generously with fresh parsley just before serving.