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Beetroot salad with sesame oil and raspberry vinegar

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Ingredients for 1 servings:

  • 1 large beetroot
  • 1 tsp horseradish, freshly grated or from the jar, but then without sugar
  • Caraway seeds
  • Salt
  • 1 pinch(s) of sugar
  • 1 ½ tsp oil (sesame oil)
  • 1 ½ tsp vinegar (raspberry vinegar)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Steam the beets for about 60 minutes, then let them cool, peel them, and cut them into sticks. Stir in the horseradish and season with caraway seeds, salt, and sugar. Mix with sesame oil and raspberry vinegar and let it sit for a while. Season again before serving.

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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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