Beetroot salad with mustard vinaigrette

    A colourful and festive beetroot salad with a delicious coarse-grained mustard vinaigrette. Try serving with boiled potatoes or a thick slice of buttered wholemeal bread.


    3 people made this

    Ingredients
    Serves: 4 

    • 2 beetroot
    • 60g walnuts, chopped
    • 1/2 onion, thinly sliced
    • 200g lettuce, chopped
    • Dressing
    • 3 tablespoons vinegar
    • 2 tablespoons sugar
    • 1 tablespoon coarse-grained mustard
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Peel beetroot and dice into medium-sized cubes. In a saucepan, boil or steam beetroot until soft.
    2. Toast the walnuts in a dry frying pan over medium heat until golden brown.
    3. Combine the lettuce and the onion.
    4. Transfer all ingredients for the dressing into a jar with a tight lid and shake until the sugar is dissolved.
    5. Transfer the salad onto plates and top with beetroot and walnuts. Drizzle with the mustard vinaigrette and serve.

    Tip

    The cooked beetroot can be served hot or cold.

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