Raw beetroot salad

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 400 g raw beetroot
• 2 30 g onion
• 3 50 g walnut kernels
• 4 50 g Parmesan (Parmigiano Reggiano)
• 5 parsley
• 6 6 tablespoons olive oil
• 7 1 tablespoon vinegar
• 8 1 tablespoon balsamic vinegar
• 9 1 tablespoon Mustard
• 10 salt
• 11 pepper
• Total weight: 665 grams

Times:

Preparation
35 min.

Step by step recipe

• 1: Peel and rinse 400 g raw beetroot.
• 2: Grate and put into a salad bowl.
• 3: Prepare and chop 30 g onion finely. Add to the bowl.
• 4: Chop 50 g walnut kernels coarsly with a knife (or give them a brief whizz in a blender, if you prefer). Add to the bowl.
• 5: Cut "shavings" from 50 g Parmesan (Parmigiano Reggiano) using a vegetable peeler. Add to the bowl with the chopped parsley.
• 6: Prepare the vinaigrette with 6 tablespoons olive oil, 1 tablespoon vinegar, 1 tablespoon balsamic vinegar, 1 tablespoon Mustard, salt and pepper. The best way is to follow the french dressing (vinaigrette) recipe.
• 7: Mix all the ingredients well and your salad is ready.

Remarks

As with all salads, the proportions are just for guidance, so do adapt them to your own taste.
If you prefer your beetroot cooked, that's fine; it just won't be as crunchy.

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