-
Preheat oven to 400 degrees.
-
Cut off tops and set aside.
-
Clean beetroots, removing all dirt.
-
Wrap each beetroot in foil and roast in oven for about one hour, or until fork tender.
-
Wash off beet tops, removing all dirt.
-
Chop the beet tops into small pieces.
-
Add a little water (about 2 Tbsp) to a pan, and cook tops until wilted and soft (don’t overcook). Then remove from water and set aside.
-
Remove beetroots from foil and set aside to cool.
-
Once cooled, rub the skin off and cut into bite-size pieces.
-
Add beetroots and tops to bowl. Add garlic powder, salt, pepper, red wine vinegar, olive oil and fresh parsley. Toss so everything is evenly mixed.