Fresh Raw Beetroot Salad
A vibrant raw beetroot salad with fresh basil, juicy baby tomatoes, and a zesty horseradish dressing—refreshing, healthy, and full of flavor!
Equipment
- Mandoline slicer or vegetable peeler
- Mixing bowl
- Sharp knife
Ingredients
- 6 red ruby or golden beetroots
- 300 g baby tomatoes
- 4 tbsp olive oil
- 2 tsp hot horseradish sauce
- Fresh basil to taste
- Salt to taste
Instructions
- Wash and peel the beetroots.
- Slice them very thinly using a mandoline or peeler.
- Sprinkle with salt and set aside for a few minutes.
- In a small bowl, mix the olive oil with the horseradish sauce.
- Pour over the beetroots and let them soften for 5 minutes.
- Halve the baby tomatoes and add them to the salad.
- Tear the fresh basil leaves and gently toss them in.
- Serve immediately and enjoy!
Notes & Wine Advice
Serving Tip:
For extra crunch, add toasted walnuts or pumpkin seeds before serving.
Wine Advice:
A crisp Sauvignon Blanc or a dry Rosé complements the earthy flavors of this salad beautifully.
Nutrition values
Calories: 180 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 14 g | Sugar: 8 g