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Beetroots are a great vegetable to have in the kitchen. You can cook their leaves and their roots.
There is so much you can do with them and they last for ages in the cupboard as a preserve.
The following recipe is yet another way you can use beetroots.
Once you have cooked your beetroots you can make the dressing.
Put a fairly heavy based non-stick pan on high heat.
Melt 100g of unsalted butter.
Add a bit of salt and pepper, 1 tablespoon of very finely chopped oregano and about 2 tablespoons of balsamic vinegar, stir and leave.
In a glass bowl put some fresh basil leaves, fresh thyme, fresh oregano leaves, spring onions/shallots, some Spanish onion and bay leaves.
Then add a little bit of live oil to gloss the leaves and incorporate all the flavours, toss and add
Put the salad on a plate, aiming from the centre of the plate and working upwards.
Take the dressing and spoon it around the plate, then over the salad.
Put a bit more olive oil on the plate to give the salad a two-tone effect which makes the salad jump out at you.
Serve the salad straight away as the dressing is hot.
If you want to make this dish as an entrée not as a side dish you can crumble some Australian fetta over the top and serve with fresh bread.
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