Germany Rote Bete Salat (Beetroot Salad)
Rote bete salat, or beetroot salad, is a flavorful German dish that showcases the earthy sweetness of beets. This salad is typically made with cooked or roasted beetroot, which is sliced, diced, or grated and then tossed in a tangy vinaigrette made from vinegar, oil, mustard, and sometimes a touch of sugar or horseradish for extra zest. Common additions include finely chopped onions, apples, or fresh dill, which enhance the flavor and add layers of texture. Rote bete salat is often served as a side dish to complement hearty German meals including schnitzel, sausages, or roast meats. Its bright color and bold flavor make it a popular choice for both everyday meals and festive occasions, reflecting Germany's tradition of turning simple, seasonal ingredients into delicious and satisfying dishes.
Recipe Servings: 4
Ingredients
- 4 beets
- 4 Tbsp (60 ml) olive oil
- ½ cup (115 g) mayonnaise
- 2 Tbsp (24 g) sour cream
- 1 tsp (5 ml) white wine vinegar
- Salt, to taste
- Ground black pepper, to taste
- ½ onion, diced
- ¼ tsp (0.7 g) caraway seeds, crushed
Directions
- Boil or roast whole beets for about 30–40 minutes until tender and then let cool.
- Peel cooled beets and chop them into bite-size cubes.
- Whisk together olive oil, mayonnaise, sour cream, vinegar, salt, and black pepper in a small bowl to create the dressing.
- Place beets, onion, and caraway seeds in a large bowl, tossing to combine.
- Drizzle dressing over the salad, mixing until well combined.
- Serve salad immediately or chill it in the refrigerator before serving.
Notes
- Apple cider vinegar may be used in place of white wine vinegar.
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