Cooked Beetroot Salad Recipe: Creamy German-Style
Servings: 5
Ingredients
For the Salad
- 1 kg waxy potatoes
- 1 kg cooked beetroot (store-bought)
- 1 large jar pickled cucumbers/gherkins, drained (about 375 g)
- 1 apple very finely diced
- 100-130 g walnuts or almonds or hazelnuts
- 1 medium yellow onion finely chopped (or ½ bunch spring onions)
For the Dressing
- 200-250 g vegan mayonnaise store-bought or homemade
- 3 tablespoons pickle juice from the pickle jar above
- 5 tablespoons apple cider vinegar
- 2 teaspoons frozen parsley or 2 tablespoons fresh chopped
- 2 teaspoons frozen dill or 2 tablespoons fresh chopped
- Salt generously, to taste
- Black pepper generously, to taste
Instructions
- Cook the potatoes in their skins in salted water until just tender (knife test). They should be soft but not falling apart. Depending on their size, this can take 30–60 minutes.
- Let cool slightly, then peel while still warm, dice, and place in a large bowl.
- Prepare the remaining salad ingredients: dice the cooked beetroot, wash and finely dice the apple, finely chop the onion and the pickled cucumbers, and roughly chop the walnuts.
- Add everything to the bowl with the potatoes.
- Prepare the dressing: In a separate bowl, mix the mayonnaise with the pickle juice, parsley, dill, salt, and pepper.
- Add the dressing to the salad ingredients and gently fold everything together until well combined. Finish with a little extra parsley and dill on top.
- Serve immediately — or, even better, let the salad rest for a few hours. This cooked beetroot salad becomes more harmonious and deeply flavored over time.