Quick and Easy Beetroot Salad

1Start 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.

2In a small bowl, whisk together the olive oil (1 tablespoon), balsamic vinegar (1 tablespoon), honey (1 teaspoon), salt, and pepper to create a dressing.

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

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

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