Modern Beetroot Salad

Ingredients

• 4 medium Beetroots (Choose similar sized beetroots for even cooking.)
• 3 tablespoons Extra virgin olive oil (For vinaigrette dressing)
• 2 tablespoons Red wine vinegar (For vinaigrette dressing)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (Freshly ground, to taste)
• 0.25 cup Heavy cream (Optional, for creamy dressing)
• 1 teaspoon Lemon juice (Optional, for creamy dressing)
• 0.5 tablespoon Butter (Optional, for creamy dressing)
• 0.125 teaspoon Nutmeg (Optional, for creamy dressing)

Instructions

1. 1Place the beetroots in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat and simmer until the beetroots are tender when pierced with a fork, about 30-45 minutes. Be careful not to break the skin, or they will bleed and lose their color.
2. 2Drain the beetroots and let them cool slightly. Once cool enough to handle, peel them using a paring knife or by rubbing the skins off with your hands. The skins should slip off easily.
3. 3Cut the peeled beetroots into thin slices.
4. 4In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
5. 5In a small saucepan, melt the butter over low heat. Whisk in the heavy cream, lemon juice, nutmeg, salt, and pepper. Heat gently, stirring constantly, until the sauce is smooth and slightly thickened. Do not boil. Alternatively, whisk all ingredients together in a bowl without heating.
6. 6Pour either the vinaigrette or the creamy dressing over the sliced beetroots. Toss gently to coat. Serve immediately or chill for later.