in Recipes

Beetroot – Broccoli – Salad

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Ingredients for 4 servings:

  • 1 broccoli
  • 4 m.-large beetroot
  • 3 tbsp sesame seeds
  • 5 tbsp Balsamic vinegar (raspberry)
  • 5 tbsp oil, neutral
  • Sugar or sweetener
  • Salt
  • Pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

crisp salad with raw broccoli

Cook the beets in plenty of salted water for about 40-50 minutes until al dente and tender. Let cool, then peel or remove the skin. Cut into cubes, strips, or carpaccio, as desired. Wash the broccoli, tear the top part into florets. Peel the stalks and cut into thin strips. Toast the sesame seeds in a dry pan. Arrange the vegetables on plates. Make a dressing from balsamic vinegar, oil, sugar, salt, and pepper and drizzle over the salad. Sprinkle the sesame seeds over the salad or mix in.

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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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