Time Required: approx. 45 minutes
1 bunch of Fresh Roots beets, scrubbed clean, with 2 inches of stem remaining
(keep the greens for another recipe)
3 tsp of coarse salt
1/3 cup of cider vinegar
1/4 tsp of freshly ground pepper
1/3 cup of olive oil
1/2 bunch of Fresh Roots parsley, finely chopped
Place beets in a pot with cool water. Bring water to a boil and add 2 tsp of salt. Turn down the heat and let simmer until beets are tender (approx. 30 min). Drain the water and replenish pot with cool water.
After beets have cooled down, squeeze out the flesh by holding on an end (you can also use a peeler). Trim the remaining stems and cut the beets into thin slices.
In a bowl, mix in the vinegar, pepper and the remaining salt. Slowly add in the oil while mixing. Pour over the beets.