- 500g beetroots with their leaves
- 3 tablespoons of extra virgin olive oil PDO Kalamata
- 1-2 cloves of garlic, chopped
- Vinegar drops
Boil the beetroots, if possible from the previous night, in plenty of salted water and then peel them, cut them into disproportional pieces and put them in a colander to drain.
Cover them with a shrink wrap and leave them in the fridge.
Serve beets in a bowl and salt them lightly, add the chopped garlic and drizzle with olive oil.
Add a few drops of vinegar.