Beetroot salad with Dijon mustard
8 servings
120 minutes
Beet salad with Dijon mustard is an elegant combination of simplicity and depth of flavor rooted in European gastronomy. Beetroot, known for its sweet and earthy notes, harmoniously pairs with the tangy Dijon mustard, adding a refined sharpness to the salad. The addition of red wine vinegar enhances the dish's freshness, while salt and black pepper bring the taste to perfect balance. This salad can be served as a standalone dish or as a side to meat and fish. Its rich color makes it a centerpiece on any table, and its intense flavor can pleasantly surprise even discerning gourmets. Ideal for a light dinner or as an addition to a festive feast.
1
To prepare beet salad, mix vinegar and mustard in a large bowl.
- Red wine vinegar: 2 tablespoons
- Dijon mustard: 2 teaspoons
2
Slowly pour in the oil while stirring.
3
Next, clean and grate the beetroot coarsely.
- Beetroot: 3 pieces
4
Then add the beetroot, mix it, and season with salt and pepper.
- Beetroot: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Leave the salad at room temperature for thirty minutes to two hours, stirring occasionally.
