ReceptnaptárRote-Bete-Salat (beetroot salad with a vinegar-mustard dressing and dill)
Rote-Bete-Salat is a refreshing, brightly coloured cold dish of German cooking: sweet, earthy beetroot in a tangy dressing. It works as a starter on its own and as a side with roasts and potatoes. It is made in a single bowl.
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Method
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- If using raw beetroot, boil it in its skin for 40-50 minutes until tender, cool, then peel and slice.
- Mix the vinegar, oil, mustard, honey, horseradish, salt and pepper.
- Put the beetroot slices and onion rings in a bowl.
- Pour over the dressing and toss gently.
- Let stand for at least 30 minutes so the flavours meld.
- Sprinkle with dill and, if you like, serve with sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Let the cooked beetroot cool before slicing so it does not fall apart.
- Wear rubber gloves, as beetroot stains heavily.
- The ratio of onion to vinegar sets the balance, so adjust it to taste.
Frequently asked questions
Can I use ready-cooked beetroot?
Yes, vacuum-packed cooked beetroot is good and convenient.
What can be added?
Feta, walnut salad or horseradish sour cream.
Similar recipes
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- Red beetroot soup (barszcz) · Polish
- Vinaigrette salad (Russian beetroot salad) · Russian
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More german ideas
- Heringssalat mit Roter Bete (herring and beetroot salad with apple and sour cream dressing)
- Eiersalat (egg salad with a dill and mayonnaise dressing)
- Kartoffelsalat (German potato salad)
- Wurstsalat (sliced sausage salad with vinegar-onion dressing)
- Nudelsalat (German pasta salad with mayonnaise-vinegar dressing)
- Gurkensalat mit Dill (German cucumber salad with dill and sour cream dressing)
- Fleischsalat (German meat salad with a mayonnaise and gherkin dressing)
- Krautsalat (German cabbage salad with vinegar-oil dressing and caraway)
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