Beetroot Salad

Total time: 40m
Preparation Time: 20m

For 1 people


Lauren - vegan kitchen

Nutritional Information

Contains 522 Kcal, 7g Protein, 34g Carbohydrates, 38g Fat


  • Red root vegetables
  • 70 g beets, peeled
  • Marinade
  • 1 orange (klein), nur der Saft
  • 1 lemon (klein), nur der Saft
  • 0.5 tbsp. mustard
  • 30 ml olive oil
  • 1 pinch salt
  • a little pepper from the mill
  • Topping
  • 1 red onion (klein)
  • 1 tbsp. pecans
  • 1 tbsp. raw sugar (z.B. MUSCOVADO)
  • 2 tbsp. soya sauce (z.B. TAMARI)
  • 1 tbsp. parsley, finely chopped

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  • Red root vegetables

    Slice the beetroot into fine strips using a vegetable peeler or knife.
  • Marinade

    Mix the orange juice, lemon juice, olive oil, mustard, salt and pepper to create a marinade. Thoroughly coat the beetroot slices in the marinade and refrigerate for 20 mins.
  • Topping

    Cut the onion into 2 mm slices for the garnish, halve the pecan nuts. Dissolve the sugar in a pan with a little water and heat through. Caramelize the onions and pecan nuts in the pan, cover with the soy sauce. Serve the beetroot slices together with the marinade, garnish with the onion & nut mixture and the parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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