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.
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Ingredients
|
800 |
g |
red beetroot |
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2 |
shallots |
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|
150 |
g |
apple |
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|
|
French dressing |
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|
|
salt |
|
|
|
pepper |
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.