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Raw beetroot salad

Name: Raw beetroot salad
Prep time: 31 min
Total time: 31 min
Yield: 6 people
Cuisine: French
Ingredients: 400 g raw beetroot; 30 g onion; 50 g walnut kernels; 50 g Parmesan (Parmigiano Reggiano); Parsley; 6 tablespoons olive oil; 1 tablespoon vinegar; 1 tablespoon balsamic vinegar; 1 tablespoon mustard; Salt; Pepper

This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.

170 K 4.1/5 (18 reviews)555631

Duration

35 min.

Difficulty

Easy

Last modified on: November 2^nd 2015

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Peel and rinse 400 g raw beetroot.

Stage 2 - ⌛ 5 min.

Grate and put into a salad bowl.

Stage 3 - ⌛ 5 min.

Prepare and chop 30 g onion finely. Add to the bowl.

Stage 4 - ⌛ 5 min.

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.

Stage 5 - ⌛ 5 min.

Cut "shavings" from 50 g Parmesan (Parmigiano Reggiano) using a vegetable peeler. Add to the bowl with the chopped Parsley.

Stage 6 - ⌛ 5 min.

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.

Stage 7 - ⌛ 1 min.

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.

And to drink?

A fresh rosé wine, or a light red wine like a Beaujolais for example.

Keeping: Only 2 or 3 hours after the vinaigrette has been added.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	13 g RDI=21 %	7 g RDI=3 %	20 g RDI=27 %	265 kcal RDI=13 %	1,111 kJ RDI=13 %
Per person	15 g RDI=24 %	8 g RDI=3 %	22 g RDI=30 %	294 kcal RDI=15 %	1,232 kJ RDI=15 %
Whole recipe	92 g RDI=143 %	48 g RDI=18 %	133 g RDI=183 %	1,765 kcal RDI=88 %	7,391 kJ RDI=88 %