Nutrition Info.(per serve)
- 1kg cooked and peeled beetrootbeetsX
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon oil
- 3 tablespoons chopped fresh parsley
No nutrition information available for this recipe.
1 Place beetroot in a non-stick pan. Mix vinegar, syrup and oil together and add to pan.
2 Toss lightly and heat for 8-10 minutes. Serve sliced or diced with fresh parsley. Serve with a green salad and salmon.
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