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DeZaan Hero Image Of Beetroot Salad With Rose Blush Vinaigrette

Beetroot Salad With Rose Blush Vinaigrette

A fresh and healthy Beetroot Salad with Rose Blush Vinaigrette dressing and garnished with Tarragon Leaves.

Difficulty
Servings8-10 portions
Product used: Rose Blush
37 Talia Photo

's recipes

Part 1: Rose Vinaigrette
Ingredients
  • 50g Sherry Vinegar
  • 6g deZaan Rose Blush Cocoa Powder
  • 150g Extra Virgin Olive Oil
  • Sea Salt (to taste)
  • Black Pepper (to taste)
Method
  1. Mix the cocoa powder and vinegar.
  2. Gradually add olive oil and mix.
  3. Season with salt and pepper to preference.
Part 2: Greek Yogurt & Tarragon Cream
Ingredients
  • 250g Greek Yoghurt (10% fat)
  • 5g Tarragon (leaves)
  • Salt (to taste)
  • Pepper (to taste)
Method
  1. Finely chop the tarragon leaves.
  2. Add to yogurt and mix.
  3. Add salt and pepper to preference. Reserve cold.
Part 3: Beetroot
Ingredients
  • 5 Beetroots (multi-colored - peeled)
Method
  1. With a mandoline, slice the beetroots into thin slices and reserve.
Part 4: Assembly
Ingredients
  • Small Tarragon Leaves (for garnishing)
Method
  1. Once all the components have been made, start by placing a dollop of yogurt mix in the center of the plate.
  2. Decoratively place the slices of beetroot over the top of the yogurt, alternating between the colors.
  3. Garnish with tarragon cress.
  4. Finish with rose blush vinaigrette a la minute.

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