The power of the colors on the plates
Beetroot salad a play of colors. Beets belong to my love at second sight. Nevertheless I cannot resist on markets. Especially during my last visit, where I discovered white and yellow tubers. The favorite way of preparation is roasting in the oven. That’s how the sweet and at the same time tart flavor comes into play. Combined with the last asparagus in season and fresh strawberries the salad is a delight. The Chef’s Handyman team also thinks so.
Colored beet salad
Remove the green leaves from the rounds. Sprinkle the tubers with olive oil and season lightly with salt and pepper. Then wrap them in aluminium foil and place them in an ovenproof dish. Roast in the oven at 200°C for about 2 hours or until the tubers are soft. The duration depends on the thickness.
Steam the asparagus in a steamer or cook them in salt water with a pinch of sugar in a pan.
Peel the beetroots. Cut asparagus and beetroot into pieces. Arrange on plates. Cut strawberries in half and add.
For the vinaigrette, mix 8 tbsp olive oil, 3 tbsp white balsamic vinegar, 1 tbsp chopped garden herbs, salt and pepper well. Drizzle the salad with it.
Crumble the feta cheese and spread over it. For the vegan version, leave out the feta cheese. Garnish with edible flowers.
Beetroot salad, shopping list for 4 serves
- 12 medium beetroot
- 1 box of strawberries
- a bunch of white or green asparagus
- olive oil
- white balsamic vinegar
- garden herbs (peppermint, parsley, chives, oregano, edible flowers)
- 200 g feta cheese
The Chef’s Handyman Team wishes you a good appetite. Beets taste simply delicious.
Perhaps you will also like this colorful recipe. We also have the OllO World travel app. Capturing a journey of pleasure and enjoying it virtually again after the holidays will put you in a holiday mood again. Maybe even with a recipe from the region you’ve visited.