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Beetroot salad served with fresh vegetables and balsamic dressing
Vibrant beetroot salad slices marinated in a tangy vinegar dressing.

Tangy beetroot salad

Author: Flavelo
Recipes Salads

Beetroot's earthy taste comes from a compound called geosmin (the same smell as earth after rain). This characteristic flavour is perfectly balanced by the acidity of vinegar or lemon juice and the sweetness of sugar (agrodolce). The salad matures whilst standing: acids loosen the beetroot fibres, and salt helps flavours penetrate inside the vegetable.

🕒 Prep Time 10 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot for cooking (or oven)
  • Rubber gloves (for peeling)
  • Sharp knife or slicer/mandoline

Instructions

1 ✓

Wash the beetroots thoroughly, but do not cut off the root 'tail' so it doesn't bleed out during cooking. Boil in water until soft (45-60 mins depending on size).

Tip: It is ready when you can easily insert a fork into the centre.
2 ✓

Pour off the hot water, and let cool until you can handle it. Rub off the skin (it comes off easily at this point).

Tip: Thermal shock (putting in cold water) can help the skin separate from the flesh.
3 ✓

Slice into thin rounds or cubes.

Tip: The thinner it is, the better the marinade permeates.
4 ✓

Prepare the salad dressing: mix the oil, vinegar, sugar, salt, caraway and crushed garlic.

Tip: Taste it! The liquid needs to be more intense than the final result, as the beetroot absorbs the flavour.
5 ✓

Toss the beetroot with the dressing, and refrigerate for at least 1-2 hours before serving.

Tip: This resting time (marination) is critical for flavours to mature.

Recipe FAQ

How do I avoid everything turning red in the kitchen?
Use rubber gloves for peeling, and rinse the chopping board immediately. Beetroot juice is a strong dye (betanin).
Should I boil or roast it?
Roasting in the oven (in foil) gives a much more intense, sweeter flavour because flavour compounds don't boil out into the water.

Ingredients

  • 500 g Raw beetroot
  • 1 tsp Caraway seeds (whole or ground)
  • 2 tbsp Vinegar (10%) or lemon juice
  • 1 tbsp Sugar or honey
  • 2 tbsp Olive oil
  • 1 pinch Salt
  • 1 clove Garlic (optional)