in Recipes

Beetroot salad with raspberry vinaigrette

updated

Spread the love

Ingredients for 4 servings:

  • 500 g beetroot
  • 2 onions, red
  • 50 ml rapeseed oil
  • 1 tbsp sugar
  • 60 ml vinegar (raspberry vinegar)
  • 1 pinch of salt, freshly ground
  • 1 pinch of pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

tastes great with grilled food

Peel the onions, dice them, and sauté them in a small saucepan with the rapeseed oil. The onions shouldn’t brown. Then add the sugar and let it caramelize slightly, then deglaze with the raspberry vinegar. Dice the beets (I always buy pre-cooked ones) and season with salt and pepper. Pour the lukewarm vinaigrette over the beets, stir, and let it sit for about 30 minutes.

Facebook Comments

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.

Roast beef with onions

Cod fillet on green asparagus with orange curry sauce