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 4 lb
  • Photograph of Wine vinegar Wine vinegar ½ cup
  • Photograph of Dijon mustard Dijon mustard 1.7 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Shallots Shallots 1.6
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Walnut Walnut 5.6 oz
  • Photograph of Black pepper Black pepper 0.6 oz

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