Beetroot Salad with Mustard Sauce
calories: medium
category: starter
cost: medium
difficulty: easy
preparation time: 40
Ingredients
Potatoes 4
Beetroots 2
Garlic 1 clove
Eggs 2
Capers as required
Anchovies as required
Powdered mustard 1 tablespoon
Vinegar a tablespoon
Extra virgin olive oil as required
Salt to taste
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Beetroots 2
Garlic 1 clove
Eggs 2
Capers as required
Anchovies as required
Powdered mustard 1 tablespoon
Vinegar a tablespoon
Extra virgin olive oil as required
Salt to taste
See our
Wine Tips
for your meals
Preparation Boil the potatoes then cut them into medium sized slices. Cut the two beetroots into thin slices and put both into a bowl. Dice the garlic, boil the eggs and crumble the yolks and add both as well as a few capers and the anchovies (vegetarians can leave the anchovies out).
Prepare the mustard sauce in a bowl and add the extra virgin olive oil, a tablespoon of powdered mustard, a tablespoons of vinegar and sprinkle with salt. Mix well until you have a smooth sauce. Season the potatoes and the beetroot with this sauce and serve after a few minutes so that the sauce seasons everything well. The Chef's tips Drink some Sauvignon del Friuli wine with your recipe. You can generally find beetroot already cooked at the market or in shops. Curiosity At the beginning of the Eighteenth Century, cane sugar was widely produced but following the Napoleonic Wars cane sugar could no longer be imported. Consequently, when French scientists showed Napoleon sugar extracted from beetroot, the Emperor ordered its cultivation which then increased rapidly all over Europe.
Prepare the mustard sauce in a bowl and add the extra virgin olive oil, a tablespoon of powdered mustard, a tablespoons of vinegar and sprinkle with salt. Mix well until you have a smooth sauce. Season the potatoes and the beetroot with this sauce and serve after a few minutes so that the sauce seasons everything well.
