in Recipes

Refined beetroot salad

updated

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Ingredients for 4 servings:

  • 4 m.-large beetroot
  • 100g Gouda
  • 80 g walnuts
  • 100 g sour cream
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

simple, vegetarian, low carb

Cook the beets in salted water, peel, and let cool, then cut into cubes. Dice the Gouda cheese, finely chop the walnuts, and add to the beets. Mix the dressing from sour cream, olive oil, Dijon mustard, salt, and pepper. Pour the dressing over the salad and let it sit for a while if possible.

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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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Refined beetroot salad