Beetroot and Fresh Raspberry Salad
Salad
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
This Thermomix® recipe for Beetroot and Fresh Raspberry Salad is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This beetroot and raspberry salad is a true summer delight! I often prepare it for a light lunch or brunch with friends. The sweetness of cooked beets goes perfectly with the acidity of fresh raspberries. The addition of endives brings a touch of bitterness that perfectly balances the flavors. Hard-boiled eggs add a creamy texture and anchovies add a salty umami note. It is a colorful, fresh and vitamin-filled salad, perfect for enjoying the beautiful days. The homemade raspberry vinaigrette sublimates everything. A real treat!
Ingredients (11 ingredients)
-
4 piece Eggs
-
4 piece Cooked beetroots
-
2 piece Endives
-
1 can Corn
-
125 g Raspberries
-
4 piece Anchovies
-
Chives
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2 c. à soupe Raspberry vinegar
-
2 c. à soupe Rapeseed oil
-
Salt
-
Pepper
Preparation (7 steps)
Cooking the eggs
Fill the Thermomix bowl with 1 liter of water. Place the 4 eggs in the cooking basket and insert the basket into the bowl. Cook the eggs for 10 Min./100°C/Stufe 4. Once cooked, remove the eggs and immerse them in cold water to stop cooking. Peel the eggs and cut them into quarters.
Preparing the beetroots
Cut the 4 cooked beetroots into small dice. Set aside.
Preparing the chives
Wash and dry the chives. Place the chives in the Thermomix bowl and chop finely for 3 Sek./Stufe 7. Set aside.
Preparing the endives
Wash the 2 endives, remove the base and cut the leaves into sections. Set aside.
Preparing the raspberries
Gently wash and dry the 125 g of raspberries. Set aside.
Preparing the vinaigrette
In the Thermomix bowl, pour 2 tbsp of raspberry vinegar, salt and pepper. Mix 10 Sek./Stufe 3. Then add 2 tbsp of rapeseed oil and mix again 20 Sek./Stufe 3 to emulsify the vinaigrette.
Assembling the salad
In a salad bowl, gently mix the cut hard-boiled eggs, beetroot dice, drained corn kernels, raspberries, chopped chives and endive sections. Arrange this salad harmoniously on plates, place the 4 anchovy fillets on top and coat with vinaigrette. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Manon Dubois
3
Rezepte
0
Kochbücher
Allergens
- Eggs
- Fish
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