Raw beetroot salad


Raw beetroot salad
This is a very simple salad. It contains raw beetroot (of course), but also walnuts, parmesan shavings and a vinaigrette made with balsamic vinegar.
166 K 4.1/5 (18 reviews)
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Last modified on: November 2nd 2015
For 6 people, you will need:
  • 1 raw beetroot 400 g raw beetroot
  • 2 onion 30 g onion
  • 3 walnut kernels 50 g walnut kernels
  • 4 Parmesan (Parmigiano Reggiano) 50 g Parmesan (Parmigiano Reggiano)
  • 5 parsley parsley
  • 6 olive oil 6 tablespoons olive oil
  • 7 vinegar 1 tablespoon vinegar
  • 8 balsamic vinegar 1 tablespoon balsamic vinegar
  • 9 Mustard 1 tablespoon Mustard
  • 10 salt salt
  • 11 pepper pepper
  • Total weight: 665 grams

Change to the quantities for:
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.
Raw beetroot salad : Stage 1
Peel and rinse 400 g raw beetroot.

Stage 2 - 5 min.
Raw beetroot salad : Stage 2
Grate and put into a salad bowl.

Stage 3 - 5 min.
Raw beetroot salad : Stage 3
Prepare and chop 30 g onion finely. Add to the bowl.

Stage 4 - 5 min.
Raw beetroot salad : Stage 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.

Stage 5 - 5 min.
Raw beetroot salad : Stage 5
Cut "shavings" from 50 g Parmesan (Parmigiano Reggiano) using a vegetable peeler. Add to the bowl with the chopped parsley.

Stage 6 - 5 min.
Raw beetroot salad : Stage 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.

Stage 7 - 1 min.
Raw beetroot salad : Stage 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.
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=40 %50 RDI=5 %130 RDI=20 %1,770 RDI=90 %7,390 RDI: 90 %
Per 100 g10 RDI=5 %7 RDI=1 %20 RDI=3 %270 RDI=10 %1,110 RDI: 10 %
Per person20 RDI=6 %8 RDI=1 %20 RDI=3 %290 RDI=20 %1,230 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Nuts, milk, Sulfites, Mustard
How much will it cost?
  • For 6 people : 3.50 €
  • Per person : 0.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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