Today I show you my recipe beetroot salad with many step by step photos to prepare. The beetroot tastes best fresh and homemade.
If you know the beetroot only from the glass, then try this recipe. You can cook the turnips either in the pot, in the steam cooker or in the pressure pot. Prepared in the pressure pot, the turnips are ready in a flash.
After cooking, you can peel the boiled turnips under running cold water and then let them cool down. Then it goes into the marinade.
I will show you how to prepare the marinade step by step in the following photos. Good luck!
The beetroot salad tastes particularly delicious cut into thin slices.
Cook the beetroot in salted water until soft. You can use a pressure pot, then it goes faster.
Pour off the beetroot and peel under running cold water. Then let cool and cut out unattractive places.
Cut the turnips into thin slices, you can also use a slicer.
Place the beet slices in a bowl.
Toast the caraway in a mortar so that the aroma can develop better.
Season the beet slices with caraway, salt, sugar, vinegar and oil.
Refine beetroot salad with pepper, mix well and leave to stand for 15 minutes.
Season beetroot salad to taste, arrange and serve. Enjoy your meal!
The smaller the turnips, the shorter the cooking time. The piercing of the beets is considered a faux pas, but I have already halved large beets to reduce the cooking time. Wash the turnips well before cooking, only clean turnips come into your pot! 🙂
3. Calories beetroot salad, the nutritional values at a glance
Beetroot Salad Recipe
Amount Per Serving
Calories 390Calories from Fat 324
% Daily Value*
Total Fat 36g55%
Saturated Fat 4g20%
Polyunsaturated Fat 23g
Monounsaturated Fat 7g
Total Carbohydrates 16g5%
Dietary Fiber 0.1g0%
* Percent Daily Values are based on a 2000 calorie diet.
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Hello, this is Thomas, I’ll help you with the cooking.
I am Thomas and show you on this website great recipes to cook yourself.