There is something about beetroot that I really like, but somehow I always forget about this vegetable. What is a pity, because the earthy sweet taste is really great. Recently when I was treating myself to a really nice lunch I ordered a salad with roasted veggies. It has a very familiar tasting vegetable in it, but I could not remember what it was.
I had to ask the waitress and she asked the chef. It was yellow beetroot… I remembered this taste really well, good memories for some reason 🙂
The beetroot salad I made today is with cooked red beet. A bit of a classic, with red onion, goats cheese, walnut, apple and chives. A great mix of flavour and texture I would say! Works well for lunch or as a side dish for a BBQ evening or so.
Beets have a great nutritional profile. They are considered a good source of dietary fiber, folate (vitamine B9), manganese, potassium, iron and vitamin C. There are quite some associated health benefits for beetroot. Which are mostly linked to the high content of inorganic nitrates.
What is your favourite beetroot dish?
- 300 gr cooked beetroot
- 30 gr walnuts
- 40 gr red onion
- 75 gr goat cheese bettine blanc
- 50 gr red apple
- 6 sprigs chives
- 2 tbsp olive oil extra virgin
- 2 tsp apple cider vinegar
- 1 tsp mustard with grains
heat a non stick pan and roast the walnuts until golden brown. Ones done, let them cool down a little before roughy chopping them
cut the cooked beetroot and apple into 1 cm cubes, finely chop the onion and chives, crumble the goats cheese
for the dressing: mix the ingredients together and whisk until well combined
for serving: mix the salad ingredients together, keep a little bit of the goats cheese and chives aside for garnishing. Just before serving and the dressing and carefully mix it through the salad (with your hands). Garnish wit the remaining cheese and chives