Beetroot Salad Recipe

Name: Beetroot Salad
Yield: 4 servings
Cuisine: American
Ingredients: 1 beetroot; 1 teaspoon sugar; 3 teaspoons vinegar Balsamic or brown malt Salt and freshly milled black pepper to taste; 1 pinch nutmeg; lamb's lettuce or baby lettuce leaves, washed; lemon; mustard dressing; 100 grams goat; cheese; 1 cup pecans or walnuts, chopped

Servings: persons

1 beetroot
1 teaspoon sugar
3 teaspoons vinegar Balsamic or brown malt Salt and freshly milled black pepper to taste
1 pinch nutmeg
lamb's lettuce or baby lettuce leaves, washed
lemon
mustard dressing
100 grams goat
cheese
1 cup pecans or walnuts, chopped

1
Wash beetroot, try not to damage skins. Cut away leaves, leaving 3 cm stem (this stops the beetroot bleeding). Place beetroot into a saucepan and cover with cold water. Bring to the boil, reduce heat then simmer until tender about 3/4 to 1 hour. When cooked, drain and cool under cold running water then slip away the skins. Slice beets and place in a shallow bowl. Sprinkle over the sugar and vinegar then season with salt, freshly milled pepper and a tiny pinch nutmeg.
2
Cover and chill until ready to serve.
3
Arrange lettuce onto individual plates, then add beetroot and sliced goat's cheese. Drizzle over the dressing then sprinkle with nuts.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 beetroot, 1 teaspoon sugar, 3 teaspoons vinegar Balsamic or brown malt Salt and freshly milled black pepper to taste, 1 pinch nutmeg, and more.

Yes, Beetroot Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beetroot Salad

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