A vibrant and flavorful beet salad with a zesty garlic dressing.
Wash the beets thoroughly under running water.
Scrub the beets gently to remove any dirt without damaging the skin.
Place the beets in a pot, cover with water, and boil until tender, approximately 45 minutes.
You can check the doneness by inserting a knife; it should slide in easily.
Drain the beets and let them cool slightly. Then, peel off the skins by rubbing them gently with your hands.
Use gloves to avoid staining your hands with beet juice.
Slice the peeled beets into thin rounds or wedges as desired.
Uniform slices ensure even dressing coverage.
In a mixing bowl, combine the olive oil, red wine vinegar, minced garlic, and salt to create the dressing.
Whisk the dressing well to emulsify the oil and vinegar.
Toss the sliced beets with the dressing until evenly coated.
Let the salad sit for a few minutes to allow the flavors to meld.
Serve the salad as a side dish or enjoy it on its own.
Garnish with fresh herbs or a sprinkle of nuts for added texture and flavor.
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