Bistro-style beetroot salad
The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
40 min.
Easy
3.00 €
4 people
9 Ingredients- 1
600 g raw beetroot - 2
2 tablespoons vinegar - 3
2 slices bread - 4
2 tablespoons clarified butter - 5
2 slices cured ham - 6
parsley - 7
3 tablespoons rémoulade dressing - 8
salt - 9
pepper - Total weight: 885 grams
Step by step recipe
Stage 1 - ⌛ 15 min.
Stage 2 - ⌛ 2 min.
Stage 3 - ⌛ 3 min.
Stage 4 - ⌛ 5 min.
Set aside.
Stage 5 - ⌛ 5 min.
Leave to cool, then cut into strips.
Stage 6 - ⌛ 4 min.
Stage 7 - ⌛ 4 min.
Stage 8
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 250 RDI=100 % | 1,200 RDI=110 % | 140 RDI=20 % | 1,930 RDI=100 % | 8,070 RDI: 100 % |
| Per 100 g | 30 RDI=10 % | 140 RDI=10 % | 20 RDI=2 % | 220 RDI=10 % | 910 RDI: 10 % |
| Per person | 60 RDI=20 % | 300 RDI=30 % | 30 RDI=5 % | 480 RDI=20 % | 2,020 RDI: 20 % |
- For 4 people : 3.00 €
- Per person : 0.75 €
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Raw beetroot
Like these other recipes: Beetroot and cream cheese verrines, Red mixed pickle, Crunchy spring salad, Cubed salad, Raw beetroot mousse with walnuts, ... See them all 14
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Scandinavian cocktail, Cauliflower and egg salad, Verrine of avocado mousse and crab, Gribouille dressing, Avocado and celery remoulade, ... See them all 23
Bread
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Broccoli salad with chervil-lemon mayonnaise, Polpete, Tournedos Rossini, Scrambled eggs with butter-fried bread and fresh spinach, ... See them all 76
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Pain perdu, Tarte Jurassienne, Warm autumn salad, Apple charlotte with toasted brioche, ... See them all 33
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
Gougères
Gougères are small cheese choux pastries, sometimes (like here) with bits of ham.Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)