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Beetroot Salad No. 2

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Beetroot Salad No. 2

The perfect beetroot salad no. 2 recipe with a picture and simple step-by-step instructions.

  • 500 g Pre-Cooked beetroot, or cook 600 g yourself
  • Juice of 1/2 orange
  • 2,5 tbsp Red wine vinegar
  • 2 Pinches Salt
  • 1 pinch Sugar
  • 4 tbsp Cooking oil of your choice
  • 0,5 tsp Ground caraway seeds
  • 1 tbsp Chives rolls
  1. Cook the beetroot in salted water for about 40-50 minutes, drain and allow to evaporate, peel.
  2. Halve the pre-cooked beetroot and cut into slices.
  3. For the marinade, mix the orange juice, red wine vinegar, salt, sugar, ground caraway seeds and cooking oil together well. Add the beetroot to the marinade and mix well.
  4. Sprinkle with chives rolls just before serving.
Dinner
European
beetroot salad no. 2

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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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