Ingredients

Steps

• Wash and scrub the beetroot under cold water.
• Boil beetroot in a saucepan with vinegar, salt, and 2l of water.
• Simmer covered for 75 minutes until tender.
• Mix garlic, oregano, chilli, and 500ml olive oil in a bowl.
• Drain beetroot and pat dry with a cloth.
• Peel the skins using the cloth then slice the beetroot.
• Combine beetroot slices with the marinade and rest for 24 hours.