Beetroot Salad with Vanilla and Ginger

Recipe

Beetroot Salad with Vanilla and Ginger

Recipe developed by Ditte Ingemann

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Beetroot, red cabbage and crisp apples come together in this warm salad to create a delicious autumn favourite. With toasted walnuts, soft vanilla and fresh ginger, it forms a harmonious mix of sweetness, tang and crunch. The result is a fresh and aromatic salad that works beautifully both as a colourful side to seasonal meals and as a cosy treat on its own. The natural flavours of the ingredients shine through, with every bite bringing depth, warmth and texture to the plate.

Ingredients

4 servings

Beetroot Salad

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

Dressing

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

Method

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.