Beetroot is a classic winter vegetable in Germany, although it originally comes from the Mediterranean region and the Middle East and was brought to Central Europe by the Romans. Usually sown from April to July, they are ready to harvest from August onwards. The aromatic flesh, with its slightly earthy scent, contains important nutrients such as potassium and folic acid, making it a valuable part of a balanced diet. With just around 42 kilocalories per 100 grams of flesh, it is an ideal, low-calorie ingredient for many salads, as well as for casseroles or as a side dish. Incidentally, the leaves – which bear a slight resemblance to Swiss chard, to which the beetroot is also related – can also be eaten cooked.
Recipe tip: Beetroot and apple salad
Ingredients for 4 people
- EL light balsamic vinegar
- 1 tbsp horseradish
- 1 tsp sugar, a pinch of ground black pepper
- 1 tsp mustard 50 g walnut kernels
- 1 cress bed
- A pinch of salt
- 6 tbsp walnut oil
- 2 green apples
- 600 g beetroot, pre-cooked
Method
- In a bowl, mix together the balsamic vinegar, mustard, walnut oil and horseradish, then season to taste with salt, pepper and sugar.
- Drain the beetroot in a kitchen sieve and, depending on their size, cut them into quarters or eighths. Wash the apples, cut them in half, remove the cores and slice them. Toast the walnuts in a frying pan without any fat over a medium heat for about 5 minutes.
- Mix the beetroot and apple slices with the dressing and arrange on a deep plate. Scatter the walnuts and cress over the salad and serve.
Tip: A dollop of crème fraîche goes wonderfully well with this!
