1 hr 40 min
Hands-on time
+ 1 hr soaking or marinating first
EasyDifficulty
6 stepsSteps
Method
- 1 Boil the beets with the skin and roots intact for 60 minutes.
- 2 Leaving the peel and roots intact when boiling prevents the red color from dissolving into the water; peeling them beforehand will result in a pale-looking root.
- 3 Rinse with cold water, then peel by hand and cut into 5 mm thick slices.
- 4 Whisk the red vinegar with Dijon mustard, then gradually add olive oil until thickened.
- 5 Mix the beet slices with the vinegar while they are still warm to allow them to soak in thoroughly.
- 6 Let cool for 1 hour, then sprinkle with sliced red onion, parsley, and crushed walnuts.