German

Rote-Bete-Salat (Beetroot and Onion Salad)

Name: Rote-Bete-Salat (Beetroot and Onion Salad)
Total time: 15 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 lb beetroot; 1/2 red onion, finely chopped; 3 tbsp white wine vinegar; 2 tbsp vegetable oil; 1/2 tsp caraway seeds; 1/2 tsp salt; 1/4 tsp black pepper

Jonas @jonas_koeln

Rote-Bete-Salat (Beetroot and Onion Salad) is German home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

15 min Easy Heart healthy High fiber Vegan Vegetarian Gluten free Dairy free Halal Pescatarian

Ingredients

Serves

The quantities follow this count.

1.5 lb beetroot
1/2 red onion, finely chopped
3 tbsp white wine vinegar
2 tbsp vegetable oil
1/2 tsp caraway seeds
1/2 tsp salt
1/4 tsp black pepper

How to cook it

Cook the beetroot until tender (boiled about 40 minutes or steamed), then peel and dice it once cool enough to handle, and combine it with the red onion in a bowl.
Whisk the vinegar, oil, caraway seeds, salt, and pepper together in a small bowl.
Pour the dressing over the beetroot and toss gently to coat, taking care not to crush the cubes.
Let the salad rest for at least 15 minutes so the flavors meld before serving; a cold sharp salad, the standing partner to a Frikadelle, not a hot buttered vegetable course.

Watch how to cook Rote-Bete-Salat (Beetroot and Onion Salad)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Rote-Bete-Salat (Beetroot and Onion Salad), read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham)
  
  10 min
The cooked vegetable
- Blumenkohl mit Butterbroeseln (Cauliflower with Browned Butter Crumbs)
  
  25 min
What it is eaten with
- Bratkartoffeln (German Pan-Fried Potatoes)
  
  25 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Rote-Bete-Salat (Beetroot and Onion Salad) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Rote-Bete-Salat (Beetroot and Onion Salad)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 150 kcal
Protein: 3 g
Carbs: 18 g
Fat: 7 g
Fiber: 5 g
Sugar: 13 g
Sodium: 300 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Rote-Bete-Salat (Beetroot and Onion Salad) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.