Remember my recent post about Seasoned Carrots?
Well, I do the same seasoning for cooked beet-root, a healthy vegetable very common in Portugal. I serve it as salad with all meat recipes and omelettes.
I buy fresh red beets and I cook them, without peeling, in salted water for 30 to 40 minutes, depending on the root size.
Then, I peel it and slice to a salad bowl, season with vinagrette sauce and plenty fresh parsley. I keep it in the fridge before serving. They´re much better after one or two days resting in the fridge to absorbe the vinagrette.
My Portuguese seasoned beet looks like this: