Marinated Beetroot - cooking recipe

Ingredients

2 cups olive oil
1 cup white wine vinegar
7 beets, cooked, sliced
3 shallots, finely chopped
2 garlic cloves, finely chopped
2 chilies, finely shredded
thyme leaves

Preparation

Pour the olive oil into a large bowl. Add the vinegar.
In a serving bowl, layer some of the beetroot. Scatter over some shallot, garlic and chili. Sprinkle with thyme leaves. Pour over some of the marinade.
Repeat the layers until the ingredients are all used up. Refrigerate for 24 hours.
Serve at room temperature as an antipasto.