Beetroot salad with vanilla & ginger


· 500 g beets
· 2 tbsp olive oil
· salt and pepper
· Seeds from ½ vanilla bean or 1 tsp pure vanilla powder

· ¼ red cabbage
· 1 bunch dill
· 2 apples
· 50 g walnuts

· 3 tbsp oil
· juice from 1 lemon
· 10 grams grated ginger
· 1/4 tsp pure vanilla powder
· salt


4 servings

Recipe developed by Ditte Ingemann


Preheat the oven to 220°C.  Give the beets a good clean and cut them into cubes. Spread the beets out on a roasting tray, and flip them with oil, salt, pepper and vanilla.

Bake the beets until tender, 20-25 minutes.

While the beets are cooking, cut red cabbage and apples finely - use a mandolin. 

Make the dressing by whisking the oil, juice from a lemon, grated ginger, and vanilla powder. Season with salt - it should be sour and have an edge from the ginger. Stir the dressing into the red cabbage, dill and apples.

Before serving, garnish the baked beets over the salad, complete with chopped walnuts.