Quick and Easy Beetroot Salad

1.Start by cooking the beetroots. You can either boil them in water for about 30-40 minutes until tender or roast them in the oven at 400°F (200°C) for about 45 minutes. Once cooked, let them cool, then peel and slice them into thin rounds or cubes.

2.In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create a dressing.

3.In a large bowl, combine the sliced beetroots with the dressing. Toss gently to ensure the beetroots are well coated.

4.Let the salad sit for about 5 minutes to allow the flavors to meld together.

5.Serve the salad in a bowl or on a plate, garnished with fresh parsley.