Entered for ZWT, from Australian chef Neil Perry - "Fresh and Fast". It is customary to leave the skin and 1 1/4" of stem on the beetroot until after cooking, then the skin will come off easily. For large beetroots, it is best to roast. Adjust the amount of salad dressing oil and vinegar to suit, keeping the proportion of 3 parts oil to 1 part vinegar. Serves 2 as an entree and 4 as a side salad.