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Side Dish: Beetroot Salad

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Side Dish: Beetroot Salad

The perfect side dish: beetroot salad recipe with a picture and simple step-by-step instructions.

  • 500 g Beetroot, cooked
  • 5 tbsp Cooking broth
  • 5 tbsp Balsamic vinegar, white
  • 0,5 tsp Sugar
  • Ground caraway
  • 1 kl. Onion
  • Salt
  • Black pepper from the mill
  • Oil, neutral
  1. For the sake of simplicity, I like to use pre-cooked tubers. These are cooked, peeled and without chem. Preservatives vacuum packed. The shelf life is approx. 4 months.
  2. Just cut the tubers into slices. Cut the onion into wafer-thin half or quarter rings.
  3. Add all other ingredients, fold in well and let it steep.
  4. Mix in the oil before serving. If necessary, season again. Don’t be too frugal with caraway seeds.
Dinner
European
side dish: beetroot salad

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Written by John Myers

Professional Chef with 25 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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