French cuisine · Salads & Mezze

Beet Salad with Shallot

Beetroot cubes dressed with shallots, red wine vinegar and parsley and left to sit briefly.

Ingredients · for 4 servings

• 600 g cooked beetroot
• 2 shallots
• 3 tbsp red wine vinegar
• 5 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 bunch flat-leaf parsley
• 1 pinch sugar
• Salt, pepper

Instructions

1. Peel the cooked beetroot and cut into even cubes of about 1.5 cm; wear gloves so your hands don't get stained.
2. Cut the shallots into very fine dice and let sit with the red wine vinegar, the pinch of sugar and a little salt for 5 min. - this takes off their sharpness.
3. Stir in the Dijon mustard and slowly whisk in the olive oil until a lightly emulsified vinaigrette forms.
4. Carefully fold in the beetroot cubes so every piece is coated, and season with pepper.
5. Let the salad sit covered for at least 15 min. at room temperature so the beets absorb the acidity.
6. Just before serving, fold in the finely chopped parsley and serve the salad in a shallow dish as a starter.