Disable Your Ad Blocker

The ad blocker plugin on your browser may not allow you to view everything on this page. For the best experience on our website, please disable this ad blocker.

Register for My Account

Register using the one of the following:

(How do I find my Customer Number?)

Already have an account?

* Required

By signing up you agree to our Privacy Policy

Recipe: Dutch Bietensalade

Posted on 11/6/2018 12:00:00 AM in The Buzz

While some elements of this Dutch koude shotel (cold salad) are similar to Russian salad, you won’t find mayonnaise in the dressing.

Dutch cuisine is famous for sticking to your ribs—so perhaps it’s not surprising that the salads here are typically much heartier than a simple plate of greens. A traditional koude shotel, or “cold salad,” can be made in advance and served at the center of a buffet platter. Ingredients might include potatoes, root vegetables, meats, or cheeses, with apples, gherkins, and pickled onions providing a sweet-salty-sour balance of flavors.

In this version, we use beets—though you could certainly substitute potatoes if you prefer. Beets get their signature earthy flavor from a substance called geosmin–the same compound responsible for the scent of soil. If red beets are too much for you, try yellow or other lighter varieties. You’ll still benefit from a powerhouse nutritional profile that includes antioxidants, fiber, folic acid, and potassium.

Bietensalade

Ingredients:

4 large beets
1/4 cup olive oil, plus 2 Tbsp for drizzling
1/2 tsp sugar
1 tsp cider vinegar
1/2 red onion, sliced into rounds
2 apples𠊄 pickles (gherkins), diced
1/3 cup white wine vinegar
Pepper & salt to taste

Preparation:

  1. Preheat oven to 400 degrees Fahrenheit. Drizzle beets with oil, then wrap each beet individually in tinfoil and place in oven, directly on center rack. Roast for 45 minutes. Remove beets, unwrap, and then rinse in cold water. Slip off the skins. Cool until they’re easy to handle.
  2. While beets are roasting, dissolve sugar in the cider vinegar, then toss with red onions, letting them quickly pickle for the remaining time.
  3. Finely dice the pickled onions. Dice the beet and apple into small cubes. Toss beets, apple, pickles, and onion with oil and white wine vinegar, then season with salt and pepper to taste, and serve in small bowls.

Serves 4

Sample hearty Dutch cuisine when you join Grand Circle Cruise Line for Holland & Belgium in Springtime.

Get The Inside Scoop on…

Articles in this Edition

Kyoto, Kanazawa, Hakone, and Hiroshima

November 06, 2018

First to the Finish

November 06, 2018

Where in the World?

November 06, 2018

The Island of Silence Welcomes You

November 06, 2018

Portraits of a Landscape

November 06, 2018

Top 10: Lesser-Known UNESCO World Heritage Sites

November 06, 2018

Listen to Your Heart and Travel

November 06, 2018

Recipe: Dutch Bietensalade

November 06, 2018

We use cookies to improve your experience, by using our site you accept such use. To view our cookie and privacy policy please click here.