Hearty and Delicious — Beetroot Salad
Beetroot is a classic winter vegetable with an unmistakable earthy-sweet aroma. The bulb originally comes from the Mediterranean region and is in season here from July to October. Processing the beet plant raw preserves its typical flavor particularly well.
Beetroot — Intense Aroma, Intense Color
Natural betanin gives beetroot its characteristic ruby-red color. It adds a sweet, earthy note to the salad that harmonizes wonderfully with fruity and spicy components. Finely grated raw, it is crisp and fresh — briefly blanched, it becomes softer and sweeter.
Vinaigrette with Olive Oil and Apple Cider Vinegar
Olive oil as a fat component gives the vinaigrette a gentle, fruity depth. High-quality olive oils bring fine bitter and peppery notes that shape the profile of the dressing. Apple cider vinegar adds a fruity, mild acidity that harmonizes ideally with the earthy sweetness of the beetroot.
Honey-Mustard Dressing
The classic honey-mustard dressing adds delicate sweetness and savory aromas to salads.
Ingredients (for 4 servings):
- 4 tbsp high-quality olive oil
- 2 tbsp natural apple cider vinegar
- 1 tbsp medium-hot mustard
- 1 tbsp honey (e.g., blossom honey)
- Salt, pepper
Mix all ingredients in a jar and shake vigorously until a creamy emulsion forms.
Preparation Tips
It is best to wear disposable gloves when handling beetroot — the color is very intense. The bulb can also be pre-boiled, cooled, and processed the following day.
Pairing Tip: Walnuts or roasted hazelnuts go perfectly, as do fresh goat cheese, lamb's lettuce, or apple slices.
