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Tomato salad with beetroot syrup dressing

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Ingredients for 1 servings:

  • 5 vine tomatoes, approx. 480 g
  • 7 tbsp vegetable oil (Becel Omega-3 vegetable oil classic) approx. 57 g
  • 1 ½ tsp beet syrup (Grafschafter Goldsaft sugar beet syrup), approx. 20 g
  • 1 ½ tbsp soy sauce, approx. 15 g
  • 2 tsp mustard, medium hot, approx. 26 g
  • ½ tsp salt
  • ½ tsp pepper

Instructions

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

in summer, simple and vegan

Combine vegetable oil, sugar beet syrup, soy sauce, mustard, salt, and pepper in a bowl as directed and whisk until smooth and all lumps are dissolved. Cut the tomatoes into ten wedges, then divide each wedge into thirds. Mix together with the dressing in a bowl. This recipe is suitable for a large portion of tomato salad. In this recipe, the dressing slightly outweighs the tomatoes. Tip: Add a small onion, chives, etc., if desired.

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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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