Ingredients:
2 beetroot
2 apples
1/2 wine glass of vinegar
2 tablespoons of balsamic vinegar
salt
Method:
Note: There are two ways to clean beetroot. The traditional way is to remove the stalks and cook them separately, boil the head till tender, strain, cool and peel off the skin, as it will come of easily once cooked. The second way is to peel the beetroot with a potato peeler and cook together with the leaves. Here I have opted for the second version of cooking the beetroot.
1. In boiling water cook the beetroot together with the leaves for about 20 minutes until tender (test with a skewer) but not too soft. Drain and cut the beetroot in slices with a sharp knife.
2. Place in a large bowl and pour the vinegar over. Allow to marinate for about 1 1/2 hours.
3. Grate the apples as thickly as possible.
4. Take the beetroot out and drain for a few minutes.
5. Serve in a platter together with the green leaves covered with the grated apples and drizzle with the balsamic vinegar and lightly salt.