Fresh beet salad with vinaigrette from Soof Syrup

Fresh beet salad with vinaigrette from Soof Syrup

8 Servings
Preparation time: 35 min


  • 6 beets, choose a nice mix of colors
  • 2 chioggia beets
  • 1 bag of mixed salad
  • 80g Watsons Walnut Camemberti
  • 1 tsp coarse mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp Soof Syrup Blueberry, Lavender, Blackberry & Apple
  • 1 tbsp olive oil
  • Handful of walnuts


1. Shave the raw chioggia beets into thin slices with a cheese slicer, peeler or mandolin
2. Boil the red and yellow beets for about 30 minutes until tender. Then rinse them under cold water and peel off the skin. Cut the beets into nice wedges and let cool
3. Beat a vinaigrette with the olive oil, Soof Syrup , red wine vinegar and coarse mustard
4. Place the lettuce in a salad bowl and mix with the vinaigrette to taste. Finish with the beet wedges, chioggia beets , crumbled Watsons Walnut Camemberti and walnuts

Tip: Rub your hands with olive oil before peeling the beets so that your hands don't get dirty. 


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