Beetroot in Marinade

Ingredients

• 600 g fresh beetroot
• Salt
• sugar
• 100 ml apple cider vinegar
• 2 stalks Parsley
• 2 Stalks Chervil
• 2 stalks basil
• 0.25 bunch chives
• 2 shallots
• 2 tbsp Red wine vinegar
• 2 tbsp red wine
• 0.5 tsp coarse mustard
• 4 tbsp olive oil
• pepper (ground)

Instructions

1. 1.

   Wash the beetroot, add a pinch of salt and sugar along with the vinegar to a pot, pour enough water to cover everything and bring to a boil. Simmer over medium heat for 40-45 minutes. Drain, peel and cut into cubes. Wash the herbs, shake dry, remove leaves and finely chop two-thirds of the leaflets. Peel the shallots and dice finely.

2. 2.

   Whisk together the vinegar with red wine, mustard and oil, seasoning with salt and pepper. Mix in the diced shallots with the chopped herbs and pour the dressing over the still warm beet cubes. Combine well and let stand for at least 2 hours. Serve arranged in bowls and garnish with remaining herb leaves.