Go Back


Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Salad


  • 300 g Beetroot
  • 1 small Red onion (sliced)
  • 1 Green chilli
  • 1 tbsp White vinegar
  • 1/2 tsp Ground black peppercorn


  • Wash beetroot bulbs and place them in a pot of cold water. Bring to boil and cook until beetroot is just tender. Take it off the heat and let it cool completely.
  • Peel off the skin and slice the beetroot into thin slices.
  • Place the sliced beetroot in a bowl, add in the slit green chilli, vinegar, black pepper and salt. Gently mix and coat the beetroot.
  • Keep it in the fridge to cool for 20 minutes before serving.