400 g raw beetroot, 1 apple, 2 shallots and a dressing of apple cider vinegar, rapeseed oil and creamed horseradish. Grated in 4 seconds at speed 5 in the Thermomix®, and it is ready. A raw salad in 10 minutes, crisp and earthy-sweet.
Beetroot Salad with the Thermomix®
Ingredients 0 / 8 ✓
- 2 shallots
- 400 g raw beetroot
- 1 apple
- 30 g apple cider vinegar
- 30 g rapeseed oil
- 10 g creamed horseradish
- 1 tsp salt
- 1 tsp white pepper
Instructions 0 / 2
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1
Prepare the ingredients.
Peel the shallots, halve them and place in the mixing bowl. Peel the beetroot and cut into pieces. Peel the apple and quarter it, removing the core.
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2
Chop the ingredients.
Add all ingredients to the mixing bowl and chop using the spatula for 4 seconds / speed 5.
Tip: Wear disposable gloves when peeling the beetroot.
Video
Nutrition per serving
Grated raw instead of cooked: why it tastes better
This beetroot salad is prepared raw. The 400 g of beetroot go into the mixing bowl peeled and cut into pieces, together with the 2 shallots and the apple. No boiling, no steaming. The Thermomix® grates everything finely in seconds.
Raw beetroot has more bite than cooked and a more intense, earthier flavour. The apple adds fruity sweetness and makes the salad fresher. Together they produce a combination that cooked beetroot from a jar simply cannot match.
Creamed horseradish and apple cider vinegar: the dressing
The dressing consists of 30 g apple cider vinegar, 30 g rapeseed oil and 10 g creamed horseradish. The horseradish is the key here: its heat pairs perfectly with the sweetness of the beetroot. If you do not have creamed horseradish, plain horseradish works too, but use it sparingly as it is considerably more pungent.
4 seconds at speed 5: check the texture
Add all ingredients together to the mixing bowl and chop with the spatula for 4 seconds at speed 5. The short time matters: we want grated pieces, not a puree. After 4 seconds, open the lid and check the texture. Too coarse? Give it another 2 seconds. It is better to run it a little short than too long, because over-processing cannot be undone.
Wear gloves: beetroot stains
Always wear disposable gloves when peeling the beetroot. Without gloves, your hands will be stained red-purple for hours. Alternatively, rub your hands with a little cooking oil beforehand so the colour washes off more easily. Wipe the chopping board immediately afterwards, otherwise it will stain permanently.
Vary with feta, walnuts or pear
The basic salad is easy to adapt. Crumbling 50 g of feta over the top adds a salty, creamy note. A handful of walnuts gives crunch and a nutty flavour. Pear instead of apple makes the salad milder and sweeter. None of these variations change the quantities or timings in the Thermomix®.
In the fridge the salad keeps for 2 days in a sealed container. Leaving it to rest improves the flavour as the dressing combines with the beetroot juice.
Can I use cooked beetroot instead?
Yes, but the salad will be softer and less crisp. Pre-cooked beetroot from a vacuum pack works, and you can skip the cooking step in the Thermomix®. Reduce the speed to 4 so the softer beetroot does not turn to mush.
Can I leave out the horseradish?
Yes, the salad works without it. You will lose the heat from the horseradish, which makes it milder overall. As an alternative, add a squeeze of lemon juice for acidity.
Goes well with: Beetroot Soup with the Thermomix®.
