Beetroot salad

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Bruno Loubet's bold beetroot salad is straightforward to prepare, but offers a wealth of earthy flavour from beetroot, walnut oil and parsley, and tangy notes of garlic and balsamic vinegar. A visually appealing and flavourful side for any time of year.

First published in 2015

Ingredients

Metric

Imperial

Method

1
Preheat the oven to 180°C/gas mark 4
2
Wrap the beetroot in some tin foil and bake until tender - this should take approximately 30 minutes
3
Peel and quarter the beetroots and add to a mixing bowl. Mix in the garlic, onions and parsley and dress with the walnut oil, olive oil, balsamic and seasoning. Serve immediately
First published in 2015
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After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.

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