Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 tuber beetroot
- 1 large carrot
- 0.25 ¼ tuber / n celery
- 2 tablespoon parsley, smooth
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 3 tablespoon vegetable oil, neutral, e.g., rapeseed oil
- 2 teaspoons balsamic vinegar
- salt and pepper
- Kidney beans, or white beans, optional
Print Recipe
Pin Recipe Instructions
- Peel the beetroot, the carrot and the piece of celeriac and grate with the grater. Roughly chop the parsley and mix it with the crushed raw vegetables.
- For the dressing, crush a clove of garlic with the garlic press or chop it very finely. Add the mustard, oil and balsamic vinegar and whisk. Season to taste with salt and pepper and finally pour over the raw vegetables and mix well.
- Tip:
- Optionally, beans from the jar taste very good with it. Just mix in 2-3 tablespoon kidney beans or white beans!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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