Classic Beetroot Starter with Chervil

This classic beetroot salad with vinaigrette is a simple starter with a pronounced, earthy flavour. The sweetness of beetroot pairs beautifully with the bright acidity of the vinaigrette and the mild onion flavour of shallot. The salad works excellently both as a starter and as a side dish.

Serves: 4
Preparation: 10 minutes
Cooking: 0 minutes
Total time: 10 minutes

Ingredients

• 4 medium pre-cooked beetroot
• 2 shallots
• 4 tablespoons finely chopped fresh chervil (or to taste: chives, dill or flat-leaf parsley)
• 2 tablespoons white wine vinegar
• 6 tablespoons olive oil or neutral vegetable oil
• Freshly ground black pepper
• Salt

Preparation

• Pat the pre-cooked beetroot dry and remove any remaining bits of skin.
• Cut the beetroot into even cubes of about 1–1½ cm and put them in a large bowl.
• Peel the shallots and chop them as finely as possible.
• Rinse the chervil (or other herbs) briefly, pat dry and finely chop the leaves.

Method

1. Make the vinaigrette
   Put the white wine vinegar in a small bowl.
2. Season the vinegar
   Add a pinch of salt and some freshly ground pepper and stir well.
3. Whisk in the oil
   Then whisk in the oil in a thin stream until you have a cohesive vinaigrette.
4. Stir in the shallot
   Stir the finely chopped shallot into the vinaigrette.
5. Taste and adjust the seasoning
   Taste and, if needed, adjust the seasoning with a little extra salt, pepper or vinegar.
6. Mix the beetroot salad
   Pour the vinaigrette over the beetroot cubes in the bowl.
7. Toss the salad
   Toss gently, so that all the beetroot is lightly coated with vinaigrette.
8. Let the flavours infuse
   If time allows, let the salad stand for a few minutes so the flavours can infuse.
9. Add the herbs
   Just before serving, fold the finely chopped chervil (or chives, dill or parsley) through the beetroot salad.
10. Mix gently once more
    Mix gently once more, so the herbs are evenly distributed.
11. Portion out the salad
    Divide the beetroot salad among four small glasses or deep plates.
12. Serve at room temperature
    Serve immediately, preferably at room temperature, so the earthy flavour of the beetroot and the fresh vinaigrette come into their own.