red wine poached beetroot salad

red wine poached beetroot salad


lesson#2 {alain passard} enhance the flavour of your vegetables with subtle flavourings

I am still talking veggies and the most wonderful experience I had at Alain Passard’s restaurant in Paris – L’Arperge. As I mentioned in a previous cabbage post – what I took away from the day was to make your vegetables the stars of a meal – look at them, smell them, see their beauty, see their perfection and cook them in such a way as to bring out their natural flavours.

I took my little black book with and my camera to make sure I had a permanent memory of the food. But the flavours – how am I going to remember them? How was I ever going to relate them? I decided that the only way was to take what I have tasted and implement these complex flavours in my kitchen – it will definitely not be the same but at least it will be documented.


One of the dished served to us at Passard’s little restaurant was beetroot – OMG, the flavours! When you tasted the beetroot it was the same flavours you would find in glühwein – you know, the red wine, the cinnamon etc. It was so complimenting of the beetroot that I decided to poach my red veged beauties in a bit of red wine, black pepper corns, cinnamon, star anise and some orange peel.

Well, it turned out fantastic and so absolutely delicious. The spices compliment the earthiness of the beetroot transforming this root into something so special. After you had a bite the tastes kind of linger in your mouth for a while and you don’t know if you are in winter or in summer. I served the baby beats cold and added some cream cheese buttons, some micro leaves and a drop of balsamic glaze on each beetroot.

Please try this the next time – it really is special and something rather completely different.


red wine poached beetroot salad
Prep time
Cook time
Total time
Serves: 4
  • For poaching beetroot
  • 650g Baby Beetroots
  • 1L Red wine
  • 250ml Water
  • 3 Cloves
  • 5 Black peppercorns
  • 1 Big cinnamon stick
  • Peel of one orange
  • 2T Sugar
  • Pinch of salt
  • Other salad ingredients
  • Micro greens
  • 80g Cream Cheese
  • Balsamic glaze
  1. Cook the beetroot in the wine spice mix for +- 40 minutes till soft.
  2. Drain and let it cool. Peel and leave in wine for a while – just to soak up some flavours.
  3. Cut in half, add some cream cheese drops and micro greens.
  4. Add one drop of balsamic glaze on each beetroot.


13 Responses »

  1. Hello Bettie, dankie vir die inpop. Ek sal die slaai as n klein voorgereg bedien of saam met n bees fillet as hoofgereg. Geniet!

  2. Gaan dit gewis probeer, het al die bete by Woolies aangeskaf. Wat kan ek daarmee saam bedien wat dit sal komplimenteer?

  3. Hmmm!!

    Jy sal my onder ‘n wip kan vang met hierdie ene!

    Ene vir my kortlys resepte vir gou-gou maak.

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