Photograph of the finished Betteraves vinaigrette

France · Củ dền luộc trộn nước giấm

Betteraves vinaigrette

1 hr 40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beetroot Beetroot 1.8 kg
  • Photograph of Wine vinegar Wine vinegar 120 ml
  • Photograph of Dijon mustard Dijon mustard 48 g
  • Photograph of Olive oil Olive oil 160 ml
  • Photograph of Shallots Shallots 1.6
  • Photograph of Parsley Parsley 100 g
  • Photograph of Walnut Walnut 160 g
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Boil the beets with the skin and roots intact for 60 minutes.
  2. 2 Leaving the peel and roots intact when boiling prevents the red color from dissolving into the water; peeling them beforehand will result in a pale-looking root.
  3. 3 Rinse with cold water, then peel by hand and cut into 5 mm thick slices.
  4. 4 Whisk the red vinegar with Dijon mustard, then gradually add olive oil until thickened.
  5. 5 Mix the beet slices with the vinegar while they are still warm to allow them to soak in thoroughly.
  6. 6 Let cool for 1 hour, then sprinkle with sliced red onion, parsley, and crushed walnuts.
Start cooking