Summary

Ingredients

• 1 kg beetroot, as small as possible, with stems and leaves.
• 4 tablespoon vinegar (red wine vinegar)
• salt
• 2 cloves garlic
• 1 bunch parsley
• 3 tablespoons oil (olive oil), cold-pressed
• Pepper, black, freshly ground

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Instructions

1. Cut off the stems and leaves from the beetroot, wash the tubers thoroughly. Clean and rinse stems and leaves. Cover the tubers with water and bring them to the boil over low heat for 1-1.5 hours until they are soft enough that you can easily pierce them with a fork.
2. Drain the beetroot, rinse with cold water, peel, halve and cut into not too thin slices. Cut the stems and leaves into pieces about 3 cm in size and cook them covered with water for about 15 minutes, until they are soft but still bite. Stir in the vinegar and salt for the last 2 minutes.
3. After cooking, mix the beetroot pieces with the stems and leaves, let everything cool in the stock. Cover and place in the refrigerator for about 1 hour.
4. In the meantime, peel and dice the garlic, rinse the parsley, shake dry and finely chop the leaves. Lift the beetroot out of the broth with a slotted spoon, place in a bowl with olive oil, sprinkle with a little vinegar to taste and garnish with pepper, garlic and parsley. Serve in a bowl or on plates.