Beetroot salad with Balsamico, for Minimalists and Gourmets

Beetroot salad served
Beetroot salad arranged the recipe picture.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

On some days there is hardly any time to cook and it should be done as quickly as possible in the home kitchen. Then you need an idea 🙂 and that’s why I present a fantastic, tasty and unbelievably puristic dish. You can go straight to the Beetroot Salad recipe, but before you rush into the kitchen, please let me put you in the mood for the preparation:

Honestly, I only used three ingredients. For real and I am absolutely convinced of the result! Read more

There are always occasions for beetroot: The salad presented here is a wonderful, basic dinner. You can serve it with a chive bread or wild garlic bread. You like it healthy? Serve the vegetable salad as a separating food meal and conjure “enlightened soul food” onto your plate for you and your loved one. Of course the presented preparation is a perfect side salad for grilling and chilling.

Real enthusiasts turn them into vitamins on wheels and take the salad to the office. Convinced? I hope so!

Let’s get to the main actor: the rim, as it is called in Switzerland, is in my opinion the most underestimated ingredient in our kitchen. Spinach, chard and beetroot belong to a plant family and are correspondingly healthy.

Just like spinach, the red beet sometimes has a bad reputation. I think this is due to the horrible ready-made salads or the sometimes failed attempts to bring them into the kitchen either preserved or cooked and prepared.

How you bring joy to the palate, you will learn in the following lines. Wish you lots of reading fun and success in the kitchen!

Beetroot soup served in peel, beetroot soup foam soup
Beetroot soup is just as delicious and I will present the recipe elsewhere!

1. How to cook the beets

Boiling turnips is no big deal! Put the turnips in the pot, cover them with water and let them simmer gently, pour it off and peel them while still lukewarm under cold running water. Add a little salt to the cooking water, so that the vegetables retain more flavour.

Steaming is the second recommended cooking method. This requires a steamer, Thermomix, or even better a pot with a sieve attachment. My grandma used such a potato-boiling pot almost every day, nowadays there are thankfully more beautiful models.

The advantage of the steam cooker… this method of preparation is gentle on vitamins and the vegetables retain a more intense flavour.

Beetroot when boiling in the pot
You can boil or steam beetroot. Steaming leaves more vitamins and more taste in the vegetables.

Steaming vegetables is the best method of preparation. The vitamins and minerals are preserved!

Recommends you cook Thomas Sixt
Boiled beetroot in the pot
To speed things up, I’ll show you here the boiled, peeled turnips in the pot. They look simply splendid, don’t they?

2. Balsamico and olive oil in best quality!

Let’s talk about the other two ingredients. First there is the balsamic vinegar: in order to make this dish a success, please get a balsamic vinegar that has been matured for at least 12 years and pay the price of approximately 15-30 euros. This vinegar is ingenious, it tastes good and does good and you always need only small quantities.

It is similar with olive oil, so get yourself a good extra virgin olive oil. Alternatively, a high-quality walnut oil can be used for this salad.

Balsamico at least 12 years old, Olio extravergine de Olivia. These ingredients make a gourmet dish out of your dish!

Says chef Thomas Sixt
Cooked beetroot when marinating
The cooked beetroot with the balsamic vinegar and olive oil while marinating in the bowl. You only need very little vinegar and oil. I actually did without salt and pepper.

3. Rezept Rote Beete Salat

Beetroot salad

A simple gourmet recipe thought up, cooked, photographed and written down by cook Thomas Sixt.

Servings 2
Calories 500
Total Time 14 Min.

Beetroot recipe with step by step photos and chef tips. Today I show you a fast made fine beetroot salad… I wish you good luck!

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5.00 from 11 ratings

Beetroot salad served
Beetroot salad arranged the recipe picture.

Cousine

Preparation Time

5 Min.

Cook Time

45 Min.

Ingredients

1 kg beetroot (Small turnips taste better to me!)
20 ml oliv oil (You can also use sunflower oil!)
1 tsp Salt (I use primal salt or Himalayan salt)
15 ml balsamico (12 years matured vinegar)

Instruction

Beetroot when boiling in the pot
You can boil or steam beetroot. When steaming, more vitamins and more flavor are left in the vegetables.

Wash the turnips and cook them covered with salted water in a pot until soft. Alternatively steam the turnips in a steam strainer over boiling water.

Boiled beetroot in the pot
So that it goes faster, I show you the boiled, peeled beets in the pot. They just look gorgeous, don't they?

Carefully pour the beets into the washbasin and after a few minutes peel them with your hands under cold running water. The skin is best rubbed off by the hot beets.

Cooked beetroot when marinating
Marinate the cooked beetroot with the balsamic vinegar and olive oil in the bowl. You only need very little vinegar and oil. I actually did without salt and pepper.

Cut the turnips into thin slices with a slicer or into eighths with a knife and place in a bowl. Marinate them with balsamic vinegar and olive oil and let them stand for 30 minutes.

Beetroot with balsamic vinegar
Marinate cooked beets with balsamic vinegar, I will show you why you should do this in the article

Arrange the salad and serve!

4. Calories and nutritional values

5. Further and suitable ideas

 

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