Gather fresh beetroot, wash them thoroughly, peel off the skin, and thinly slice them. Also, chop some fresh parsley and walnuts for added flavor and texture.
Place the sliced beetroot in a pot of boiling water and cook until they are tender but still slightly firm, usually about 15-20 minutes. This step helps to soften the beetroot for the salad.
Once the beetroot slices are cooked, remove them from the boiling water and let them cool down. After cooling, peel off the skin carefully to reveal the vibrant flesh underneath.
In a small bowl, mix together olive oil, balsamic vinegar, honey, salt, and pepper to create a tangy and sweet dressing that will complement the earthy flavors of the beetroot.
In a large mixing bowl, toss the cooked and peeled beetroot slices with the chopped parsley and walnuts. Ensure they are evenly distributed for a balanced salad.
Pour the prepared dressing over the beetroot mixture, gently toss everything together until the salad is coated evenly with the flavorful dressing.
Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. When ready to serve, plate the salad and garnish with additional parsley leaves for a fresh and inviting presentation. Enjoy your refreshing beetroot salad!
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