Zingy Beetroot Salad

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This lovely beetroot salad is a great side dish and reminds me of lazy lunches on hot sunny afternoons in Greece. It is very simple and beetroot is great for digestion, great for controlling blood pressure and lowering cholesterol. I also add this to sandwiches to give them a lift.


Ingredients
4 x large pre-cooked beets – diced
1 x tbsp extra virgin olive oil
1 x large clove of garlic  – grated
1 – 2 x tbsp of red or white wine vinegar
1 x tsp sea salt (less or more to taste)
1 x tsp ground black pepper
1/2 x finely chopped red onion (optional)

Method
Chop the cooked beets into small cubes and add to a bowl. Pour over the olive oil, vinegar, salt and pepper. Grate in the garlic (and chopped onion if using) combine everything well. Check the seasoning and add oil or vinegar as desired. Cover and leave in the fridge for 1-2 hours. Find a pretty serving dish and eat as a side dish.

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