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144 Soups and starters
Settings: Step 1
Function: Steam cooking
Temperature: 100°C
Duration: 53-57 minutes
Beetroot salad
1Wash the beetroot, place in
a perforated container and
cook (see below for settings).
2Mix the balsamic vinegar,
raspberry vinegar, oil,
vegetable stock, honey, salt,
pepper and chopped herbs to
make a dressing.
3Peel the beetroot and slice
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marinade and set to one side
for several hours to allow the
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Serves 8
Ingredients:
1 kg beetroot
Marinade:
1 tbsp balsamic vinegar
3 tbsp raspberry vinegar
6 tbsp oil
4–6 tbsp vegetable stock
2 tsp honey
Salt and pepper
2 tbsp chopped herbs