Beetroot salad

Mixed salad with a basis of red beetroot and apple topped with a French dressing. The success of this salad depends on the accuracy of your dicing and, of course, the use of a good and sharp chef's knife! 

Recipe for 1 kilogram.

Beetroot salad

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red beetroot









French dressing







Preparation method

  • Boil or bake the beetroots until cooked.
  • Peel the beetroots and dice them (brunoise).
  • Finely chop the shallot and julienne the apple.
  • Mix with the dressing and season to taste with salt and pepper.
  • Store at 4°C.

Serving suggestions

  • As part of a salad buffet.
  • As part of a cold starter or combined salad.
  • Use other ingredients that go well with beetroot, such as goat's cheese, blueberries and blackberries, olives, or bacon.
  • Variation tip: replace French dressing with another dressing, such as a balsamic vinegar dressing, a shallot dressing, a honey and mustard dressing, a Riesling dressing, or a Cabernet Sauvignon dressing.

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