Description

This beetroot salad is a real treat! The combination of the slightly earthy beetroot, the fruity apple and the sweet honey dressing is simply unbeatable. I especially like to make it in autumn, when beetroot is in season. It is super quick to prepare and is perfect as a light starter or side dish. If you like, you can sprinkle a few chopped walnuts on top - this gives the salad an extra crunch. A great recipe that is also vegetarian!

Ingredients (9 ingredients)

4 piece large Beetroot, pre-cooked

0.5 piece large Apple

1 piece small Onion(s)

2 tbsp Rapeseed oil

1 tbsp Apple balsamic vinegar

2 tsp Honey

Salt

Pepper, freshly ground

Walnuts, optional

Preparation (4 steps)

Chop onion

Thermomix® Setting

3 sec/Speed 5

Put 1 small onion in the mixing bowl and chop for 3 sec./speed 5.

Sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tbsp rapeseed oil to the chopped onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

180

Prepare dressing

Thermomix® Setting

10 sec/Speed 3

Add 1 tbsp apple balsamic vinegar, 2 tsp honey, salt and pepper to the sautéed onions in the mixing bowl and stir for 10 sec./speed 3.

Mix salad

Put 4 large, pre-cooked beetroot (in pieces), 0.5 large apple (peeled, cored and in pieces) in a bowl. Pour the dressing from the mixing bowl over it and mix well. Optionally sprinkle with freshly ground walnuts.

Finished cooking? Great! 🎉

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About this recipe

For me, this beetroot salad is a piece of autumn on a plate. I still remember well how my grandma used to prepare it when the beetroot was harvested from her own garden. The slightly earthy taste of the beetroot, combined with the sweetness of the apple and the fine honey, is simply unforgettable. Her recipe was without Thermomix®, but I have adapted it over the years so that it fits perfectly into the Thermomix® and is even faster. The beetroot is of course the star of this salad. I prefer to use pre-cooked, vacuum-packed beetroot because it's just practical and saves you the long cooking time. But make sure it's not too soft, it should still have some bite. The apple brings a fruity sweetness and a crunchy texture to the salad. I prefer tart varieties such as Boskoop or Granny Smith because they provide a nice contrast to the sweetness of the beetroot and honey. The onion provides a pleasant spiciness and seasoning. A small onion is enough here, as it is very finely chopped in the Thermomix® and would otherwise be too dominant. The preparation in the Thermomix® is very simple. First, the onion is finely chopped and then sautéed in rapeseed oil. Sautéing softens the sharpness of the onion and releases its aroma. The dressing is then prepared directly in the mixing bowl. The apple balsamic vinegar provides a fine acidity, the honey for sweetness and salt and pepper round off the whole thing. Be sure to use freshly ground pepper, it simply has more aroma. The dressing is then poured over the beetroot and apple and everything is mixed well. For a vegan version, you can simply replace the honey with maple syrup or agave syrup. If you like it a little spicier, you can add a teaspoon of grated horseradish or some caraway seeds to the dressing. A few roasted sunflower seeds or pumpkin seeds also go perfectly with the salad. The beetroot salad tastes best when it has had some time to infuse. So you can prepare it well and store it in the refrigerator. It is ideal as a starter, side dish to meat or fish dishes or as a light lunch snack. A fresh farmhouse bread or a crispy baguette goes well with it. If you like, you can also serve the salad with some goat cheese or feta cheese. The salad will keep in the refrigerator for a good 2-3 days. Make sure to store it in an airtight container so that it does not dry out. You can also prepare the salad well by cutting the beetroot and apple and preparing the dressing separately. Mix everything together just before serving. This keeps the salad nice and fresh and crunchy.