Beet Salad ('Rote Beete Salat')
Beet Salad ('Rote Beete Salat')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- For baking the beets:
- 1 lb (450 g) small red beetroots
- 1 tbsp canola oil
- 1 tsp coarse salt
- For the vinaigrette:
- 3 tbsp olive oil, divided
- 1 shallot, finely minced
- 1 tsp honey
- 1 tbsp sherry vinegar
- salt, to taste
- For serving:
- A handful of dill leaves, for garnishing
Instructions
- 1
Bake the beets:
- 2
Preheat your oven to 430 °F (220 °C).
- 3
Place your beets on a large sheet of aluminum foil. Add the oil and sprinkle with coarse salt. Mix well and add about 1-2 tablespoons of water so that your beets can steam in the oven. Wrap the aluminum foil tightly around the beets and leave them to bake in the preheated oven for 1.5 hours or until tender throughout. You can check for doneness by inserting a sharp paring knife into the beets. If you feel no resistance, they are cooked through.
- 4
Peel the beets while still hot. The skin will slide off easily that way. Then cut the beets into small wedges.
- 5
Prepare the vinaigrette:
- 6
Take one tablespoon of the olive oil and heat it in a nonstick pan over medium heat. Add the shallots and briefly sweat them for about 2-3 minutes, just until translucent.
- 7
In a small mixing bowl, combine the shallots, honey, and sherry vinegar. Add the remaining two tablespoons of olive oil and mix well.
- 8
Marinate and serve your beets:
- 9
Pour the vinaigrette over your beet wedges which should ideally still be warm. Mix well and add salt to taste. Leave the salad to marinate for at least 30 minutes before serving.
- 10
Just before serving, sprinkle the salad with some fresh dill leaves for garnishing.