Wajos Beetroot, Ginger & Apple Crema. Earthy, sweet and mildly spicy – the dark red crema for winter salads, goat cheese and roasted vegetables.

Wajos Beetroot, Ginger & Apple Crema is a thick vinegar preparation made from 23 percent Aceto Balsamico di Modena PGI, 15 percent apple vinegar, 13 percent beetroot juice and 10 percent apple juice, with 3 percent acidity, 250 ml from Dohr on the Moselle. Not a beetroot juice for drinking, not a vinegar for pickling, but a crema for drizzling. Vegan.

Beetroot, Ginger & Apple Crema by Wajos solves a problem that every winter salad faces: lamb's lettuce, chicory and red cabbage need more than just oil and vinegar, otherwise they taste like January. This crema brings three things at once – the earthy sweetness of beetroot, the fruitiness of apple and a ginger warmth that lingers gently at the finish. One spoonful, and the salad has color and character. And those who usually avoid beetroot often don't realize what's in it until the second bite – it has already convinced more than one skeptic here.

Earthy like beetroot, sweet like apple, with a ginger finish

The crema is deep red, almost violet, and as thick as the other Wajos cremas. At the forefront is the beetroot with its earthy, slightly sweet nature, accompanied by the apple – both as vinegar and juice – providing a clear, bright fruitiness. The ginger only appears at the very end, providing warmth rather than a harsh burn in the throat. The base is balsamic from Modena, which provides the depth. It is significantly sweet: 50 grams of sugar per 100 milliliters. The ginger is included in the bottle as a natural aroma, along with other natural aromas and sulfites as an antioxidant. This crema is not suitable for those expecting a sharp ginger kick – the spice remains subtle. Those looking for pure fruit should opt for the Mango Crema instead.

For lamb's lettuce, goat cheese, roasted vegetables and red cabbage

The classic use is for winter salads: lamb's lettuce with walnuts, apple slices, and goat cheese, dressed with oil and salt, then drizzled with the crema. Red cabbage and chicory pair just as well, as its sweetness balances their bitterness. It replaces honey on baked goat cheese, and on a cheese platter, it pairs perfectly with Camembert and mild mountain cheese. Served warm, it works well over roasted vegetables: beetroot, carrots, parsnips, glazed just before serving. A tablespoon added to a beef or game sauce adds color and fruitiness. It is not suitable for cooking, pickling, or for cucumber salad, which requires a clear, acidic vinegar – in those cases, the crema becomes too sweet and too heavy.

Our tip: Shake two tablespoons of crema with three tablespoons of EVOO Extra Virgin Olive Oil and salt in a screw-top jar – the perfect dressing for lamb's lettuce with goat cheese.

From a winemaking family on the Moselle

Wajos is a gourmet manufactory in Dohr near Cochem on the Moselle. Behind the name is Walter Josef Oster, founder of a winemaking family from Ediger-Eller that has been making wine for 15 generations. From the liqueur manufactory that Walter Oster built in the 1980s, his son Peter Oster and Ulf Schwichtenberg developed the Wajos brand, which now has over 80 employees. This crema shows that winemakers know how to handle vinegar: balsamic and apple vinegar carry the fruit, and every batch is tested in the company's own laboratory in Dohr.

The crema for the dark half of the year

This is the variety for autumn and winter, when light fruit cremas feel too thin: earthy, warm, with color on the plate. It is the bottle for people who like beetroot or would like to. As a gift, it is perfect for anyone who enjoys winter salads and keeps goat cheese in the fridge. Those looking for the dark, date-sweet profile will find it in the Fig & Date Crema; all varieties can be found on our Wajos page. Once opened, it keeps for months in the refrigerator. It is not suitable for those who avoid sulfites.

Beetroot, apple and a hint of ginger on balsamic – the crema from the Moselle that saves winter salads.