Beetroot salad

Beetroot salad

Total: 40 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 522 kcal
, Fat: 38 g
, Carbohydrate: 34 g
, Protein: 7 g


1 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


70 g beetroots, peeled


1 orange (small), use only the juice
1 lemon (small), use only the juice
30 ml olive oil
½ tbsp mustard
1 pinch salt
a little pepper, ground


1 red onion (small)
1 tbsp pecan nut
1 tbsp cane sugar (e.g. muscovado)
2 tbsp soy sauce (e.g. tamari)
1 tbsp parsley, finely chopped
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How it's done

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Slice the beetroot into very thin strips using a vegetable peeler or knife.


Mix the orange juice, lemon juice, olive oil, mustard, salt and pepper to create a marinade. Thoroughly coat the beetroot slices in the marinade and refrigerate for 20 mins.


Cut the onion into 2 mm slices for the garnish, halve the pecan nuts. Dissolve the sugar in a pan with a little water and heat through. Caramelize the onions and pecan nut halves in the pan, deglaze with the soy sauce. Serve the beetroot slices together with the marinade, garnish with the onion & nut mixture, sprinkle with parsley.

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