John Myers
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Beetroot Salad My Way
The perfect beetroot salad my way recipe with a picture and simple step-by-step instructions.
Salad ingredients:
- 4 kl. fresh Beetroot (approx. 450g after peeling)
- 1 /2 Tart apple
- 1 Shallot or 1 small onion
vinaigrette
- 2 tbsp Walnut oil
- 1 tbsp Balsamic vinegar (here crema bianco)
- 1 tsp Liquid honey
- 1 /2 tsp Mustard
- 1 -2 tsp Cassis syrup
- 1 leveled tsp Salt
- Pepper to taste
- Possibly parsley or chives
- Cook the beetroot a few hours before or the day before. To do this, wash the beets and wrap them tightly in aluminum foil or baking paper. Place in the oven preheated to 180 ° for 60 minutes. Check the degree of doneness with a needle. If you want the beets to be very soft, you should leave them in the oven a little longer. It also depends a little on size. Allow to cool slightly. The shell can then be easily removed. Let cool down completely.
- Mix all ingredients for the vinaigrette. Dice the apple into small cubes, finely dice the shallot or onion. The beetroot can be cut into slices or diced. Add everything to the vinaigrette. Mix well and let steep for at least 1-2 hours. Season again to taste, as the beetroot still takes away a lot of seasoning because it was cooked without salt.
- If you want, you can add finely chopped parsley or chives, or simply sprinkle on top.
- We had meatballs and truffled mashed potatoes with fried onion rings.
- It tastes really good.
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