Summary

Ingredients

• 300 g yellow beet (s)
• 1 shallot (s)
• 1 pinch sugar
• 1 pinch herbal salt and pepper, from the mill
• 125 ml vegetable stock
• 1 tablespoon vinegar
• 1 tablespoon rapeseed oil
• 2 stems parsley

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Instructions

1. Wash and peel the beets, then put them in a saucepan and bring to a boil with the broth. Simmer for about 20 minutes so that they are still firm to the bite. Remove yellow beets from the pot and save the broth. Cut the beets into slices. Peel and slice shallot.
2. For the dressing, mix well the vegetable stock, herb salt, pepper, sugar, vinegar and rapeseed oil.
3. Put the yellow beets in a glass bowl and pour the dressing over it. Spread the onion rings over the top. Let the yellow beetroot salad stand for at least 20 minutes.
4. Finally wash the parsley, dry it, chop it finely and sprinkle it over the salad.