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Ingredients
- beet, trimmed
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- salt and pepper
- 1 small onion
- 1/2 - 1 teaspoon crushed anise seed
Method
- Cover unpeeled beetroot with water, and cook until tender.
- Peel, cool and then dice.
- Mix together thoroughly the oil, vinegar, salt and pepper.
- Stir in onion and crushed aniseed.
- Mix in beets gently.
- Cover and refrigerate until ready to serve.
- Salad improves in flavour when kept several hours or days in the fridge.
