Marinated red beet

This tangy red beet component can be used to add a light touch to heavier compositions.
You can use the vinaigrette several times.

Creation by Patrick Stolker, RON Gastrobar, Amsterdam, the Netherlands.

Makes 250g.

Marinated red beet

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red beets



olive oil



balsamic vinegar



raspberry vinegar




As needed:


salt and pepper

Preparation method

  • Cook the beets in salted water until tender. Set aside to cool.
  • Peel the red beets and cut into the desired shape.
  • Whisk the olive oil, balsamic vinegar, raspberry vinegar, pepper and salt into a vinaigrette.
  • Lightly crush the garlic (leaving it whole) and add to the vinaigrette.
  • Add the beets and set aside to marinate for a few hours in the refrigerator. 

Serving suggestions

  • This tart beet component goes exceptionally well with lentils, meat or meatier fish varieties.
  • As part of an amuse-bouche, e.g. with a beetroot crémeux.
  • Use in a composition with components of duck, chicory and red cabbage.

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