Ingredients (serves 4)

  • 2 large beetroots
  • 2 tbsp balsamic vinegar
  • 1 teaspoon minced fresh ginger
  • Salt and freshly ground pepper
  • 3 tblp olive oil
  • 4 chives, cut into 5cm lengths




  • Preheat the oven to 180°C. Wash the beets and while still wet, wrap them individually in foil.
  • Set them on a baking sheet and bake for 1 hour and 15 minutes, or until tender when pierced.
  • Rub the skins off the warm beets with paper towels.
  • Slice and cut the beets into 1.5 cm strips.
  • In a medium bowl, mix the vinegar and ginger.
  • Season with salt and pepper.
  • Slowly whisk in the oil.
  • Add the beetroot, toss to coat and leave to marinate for at least 30 minutes. Garnish with the chives and serve at room temperature