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Beetroot salad

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Ingredients for 4 servings:

  • 1.2 kg beetroot
  • 70 g shallot(s)
  • 30 g olive oil
  • 30 g balsamic vinegar, red
  • 40 g jam (red currant)
  • ½ tsp sugar
  • Salt and pepper, colorful from the mill

Instructions

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

extremely tasty

Cook the beetroot with a diameter of 6 cm for 1.25 hours. Cook the beetroot with a diameter of 7 cm for 1.5 hours. In the meantime, make a dressing with the other ingredients. Peel the beetroot while it’s still hot and cut it into bite-sized pieces. Add it to the dressing.

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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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Beetroot salad