I love beetroot salad but I don’t enjoy all sugar and who know’s what else they add in the store-bought pickled versions. Beetroot is in season now and you can pick up a bag full of this goodness for a reasonable price.
Nothing beats a freshly made beetroot salad and I have a sugar-free vinaigrette that will still give you that sweet and tangy flavor of a pickled salad.
Add some Fresh spring onion, finely sliced crunchy onion rings and chunks of Feta Cheese and you have a winner side dish.
1 Kg Beetroot ( +- 10 beets )
150 ml white vinegar
2 – 3 Tbsp Fructose / or alternative 5 – 6 Tbsp white sugar
Pinch of Salt
1/2 bunch of chopped spring onion
1 onion thinly sliced
I find it best to cook the beets first and to peel them afterwards, the skin just slips of from the beets after cooking.
Cook Beets until soft (+- 30 – 45 minutes) in a large pot.
Remove the beets from the pot and rinse under cold water. Cut the top and the bottom of the beets and either slide the skin of with your hands or with a knife.
Cut beets into slices and pack alternatively with the sliced onions in a deep container.
Cook the vinegar and the fructose for a minute on high heat, add the pinch of salt.
Pour hot liquid over your beets and refrigerate until serving.
Transfer your beets to your salad dish / bowl and sprinkle with chopped fresh green onions and chunks of feta cheese.
This beetroot salad can be stored up to a week in the fridge in an airtight container.
Cooked beetroot can be stored up to 10 months in the freezer.
Some interesting facts about Beetroot
Beet pulp is fed to horses that are in vigorous training or conditioning and to those that may be allergic to dust from hay.
The consumption of beets causes pink urine in some people.