In Argentina we love the humble beetroot, it is a very common vegetable and used widely across the country in the kitchen. People often dismiss beetroots, as they’re messy, and can be tricky to prepare. This simple dish today shows that with a little attention, this root vegetable can be an impressive salad or side dish.
In Argentina, beetroots are usually made into a salad and served with mayonnaise and a hard boil egg. Our version has slightly deeper, more complex flavours. We serve it at The Independent with some dollops of yoghurt, micro radish and sunflower seeds. This dish is the perfect accompaniment to last week’s Asado beef ribs.