Culinary Explorer
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Salads de Betterave (Beetroot Salad)
Created by Chef Juliette
Salade de Betteraves proves that baking, not boiling, is the whole argument: concentrated garnet sweetness, tender baked onion, sharp mustard, and herbs cut into a weeknight salad worth making ahead.
Salade de Betteraves (beetroot salad) teaches a plain but useful truth: beetroot belongs in the oven, not a pot of water. Baking keeps its sweetness inside, deepens its earthy flavor, and leaves the flesh firm enough to cut into julienne, fine matchstick strips, or thin roundels without collapsing.
The original entry assumed a working range where the beetroot could bake while an onion rested in banked cinders, and it gave no quantities because the cold kitchen prepared whatever service required. At home, the cinders become a foil-wrapped, skin-on onion baked beside four portions of beetroot. The ash bed was brigade scaffolding and can go; baking both vegetables without water is the dish and must stay. One cook, one stove, one evening.
The finished salad should be garnet-bright and lightly glossy, with sweet onion disappearing into the sharp dressing and herbs lifting every bite. Before you touch a knife, bake the beetroot whole, with its skin and root intact. That is the step that decides everything afterward.
Ingredients
medium red beetroots
Quantity
4 medium (about 2 lb / 900 g)
scrubbed, leaves trimmed while roots remain intact
medium yellow onion
Quantity
1 medium (about 5 oz / 150 g)
unpeeled
red wine vinegar
Quantity
2 tablespoons (30 ml / 30 g)
| Ingredient | Quantity |
|---|---|
| medium red beetrootsscrubbed, leaves trimmed while roots remain intact | 4 medium (about 2 lb / 900 g) |
| medium yellow onionunpeeled | 1 medium (about 5 oz / 150 g) |
| red wine vinegar | 2 tablespoons (30 ml / 30 g) |
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