Easy beetroot salad

I can never have too much beetroot. I like them raw, in a soup, roasted or in a cake... in every single way! Each time I use them in the kitchen, I admire the beets for their lovely colour which gets even more powerful when mixed with certain products, like yoghurt. I once made a Persian beetroot dip and I was sure I would never be able to mix that stunning colour with the oils on my palette. I would have to go to the art supplies shop and look for a tube with 'Beetroot hue' written on it. I've painted a lot of vegetables last year, but I still have to do the beets! I never cease to enjoy the sweetness and soft texture of cooked beets and whenever I don't know what to make for dinner, I can rely on a easy beetroot salad, which is going to be delicious even when inspiration has left me. Actually I wondered whether I should post this recipe on my blog, because it is...well...so normal. And yet it so nice that I couldn't resist sharing it with you. Who knows, maybe you have never thought to make a beetroot salad! This version is, I think, the most conventional one, but you can always give the salad a more 'eastern vibe' by using lemon juice instead of balsamic vinegar and adding cumin and chopped fresh mint. Use your imagination! Ingredients, serves 2-3 - 600g of red beets - 1/2 small red onion, finely sliced - extra vergine olive oil - balsamic vinegar - salt and ground black pepper Rinse the beets, put them in a pot and cover them with water. I used slightly older ones from the supermarket, but if you are using fresh ones with greens, then be sure to leave some of the stalks and tail on, in order to keep the red colour inside the beets. Oh, and don't throw away the leaves, for you could use them in an other dish. Anyway, put the pot with beets on the fire, cover, bring to a boil and let simmer until you can run your knife through the beets easily. They should be nice and soft. The cooking time rather depends on how big and how old the beetroot are. Mine took 90 minutes, but be sure to check every now and then between 45 to 90 minutes. When the beets are done, place the pot in a sink and fill the pot with cold water. The beets will still be warm, but you won't burn your fingers when trying to peel the roots. You can rub off the skin while you're keeping the beet under water. At least that's how I do it. When all the beets are peeled, slice them in pieces about 5mm thick and arrange them in a bowl. Add the sliced onion. Season with salt and black pepper. Drizzle some olive oil on top (be generous) and balsamic vinegar to taste. Be sure to mix well, but only after your guests have seen how beautiful this dish looks before the mixing. Serve cold. Buon appetito!