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Beetroot salad with Gouda

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Ingredients for 2 servings:

  • 1 pack of beetroot, pre-cooked and vacuum-packed
  • 300g Gouda
  • 2 tbsp capers
  • 1 small onion(s)
  • 200 g meat sausage or vegetarian cold cuts
  • 2 tbsp wine vinegar or apple cider vinegar
  • 4 tbsp rapeseed oil or sunflower oil
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp mustard, hot

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Cut the beets, Gouda, and (vegetarian) sausage into bite-sized pieces and mix with the capers and finely chopped onion. Make a dressing with the remaining ingredients and fold in. Tastes best when the salad has been marinated for at least 2-3 hours.

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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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