in Recipes

Beetroot raw vegetable salad

updated

Spread the love

Ingredients for 6 servings:

  • 1.2 kg beetroot, fresh tubers
  • 5 cm ginger
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar, dark
  • 60 g raisins
  • 1 tsp salt
  • some pepper
  • n. e.g. sugar, e.g. B. coconut blossom sugar)

Instructions

Working time approx. 25 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 25 minutes

vegan and gluten-free

Pour boiling water over the raisins and let them soak. Peel the beets and ginger, then finely grate them together (best done in a food processor). Add salt, pepper, olive oil, balsamic vinegar, and drained raisins. Stir everything thoroughly and season with sugar, if desired. Let it sit in the refrigerator for a few hours, preferably overnight.

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.

Chocolate energy pralines

Sourdough rolls