Gastronomixs

Marinated red beet

This tangy red beet component can be used to add a light touch to heavier compositions.

Creation by Patrick Stolker, Lute restaurant, Amstelveen, the Netherlands.

Marinated red beet

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2

 

red beets

400

ml

olive oil

100

ml

balsamic vinegar

100

ml

raspberry vinegar

1

clove

garlic

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, 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.

Previous page