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Tomato salad with beetroot

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Ingredients for 2 servings:

  • 200 g beetroot
  • 125 g tomatoes
  • 15 g onion(s)
  • 3 tbsp apple cider vinegar
  • 3 tbsp rapeseed oil
  • 3 tbsp vegetable broth
  • n. B. Pfeffer
  • n. B. Salt
  • 1 pinch(s) of sugar
  • Caraway, ground
  • Horseradish, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Slice or ring the beetroot, tomatoes, and onion. Place the tomatoes and beetroot in a shallow dish. Whisk together the vinegar, oil, and broth to make a salad dressing. Season with pepper, salt, sugar, and caraway seeds and pour over the beetroot and tomato slices. When you have time, let the salad marinate. Then grate the horseradish over the salad and arrange the onion rings on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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