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Colorful beetroot salad with flowers and wild herbs

A salad like a small work of art: Red and yellow turnips meet delicate oil, fresh lemon, and a hint of raspberry balsam. Topped with baby's breath and wood sorrel, simple ingredients transform into an elegant, fresh dish – light, aromatic, and perfect for spring.

Bunte Bete Salat mit Blüten und Wildkräutern

Ingredients for 4 servings

300 g small beetroot
300 g small yellow turnips
4 tbsp pumpkin seed oil
2 tbsp rapeseed oil
2 tbsp lemon oil
Juice of 1-2 lemons
1 tbsp raspberry balsamic vinegar
Sea salt
cane sugar
Selter water
28 violet flowers
32 wild sorrel leaves

Here’s how to prepare it:

Wash the beetroot and wrap it in aluminum foil. Bake in the oven at 200°C for approx.
Cook for 1.5 hours until soft, remove, and peel. Cut into thin slices and marinate with raspberry balsamic vinegar, a little lime, pumpkin seed oil, and salt. Peel the turnips and cut into thin slices. Sauté in a pan with rapeseed oil, sea salt, and a little sugar. Deglaze with mineral water and cook for 5 minutes until crisp. Season to taste with lime juice, oil, and sea salt.

Serving:
Arrange the marinated turnips side by side on a plate, drizzle each with a little marinade, and sprinkle with violet blossoms and clover. Enjoy with fresh country bread.

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Robert Stolz in the Garden Magic Interview

Colorful beetroot salad with flowers and wild herbs

Ingredients for 4 servings

Here’s how to prepare it:

herb seeds

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