Beetroot Salad with Balsamico, for Minimalists and Gourmets

Name: Beetroot salad
Prep time: 5 min
Cook time: 45 min
Total time: 14 min
Yield: 2
Ingredients: beetroot 1 kg; oliv oil 20 ml; Salt 1 tsp; balsamico 15 ml

Jump to the recipe Comments

Beetroot salad recipe — Beetroot Salad Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

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!

Table of Contents

1. How to Cook Beetroot Salad
2. Prepare Marinade for Beetroot Salad
3. Recipe Beetroot Salad
4. Calories and nutritional values
5. Further and Suitable Ideas

1. How to Cook Beetroot Salad

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. Prepare Marinade for Beetroot Salad

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. Recipe Beetroot Salad

Beetroot salad

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 500

Total Time 14 Min.

Preparation Time 5 Min.

Cook Time 45 Min.

Simple recipe for beet salad with balsamic vinegar.

Rate Now!

4.99 from 877 ratings

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)