Love easy to prepare sides such as this raw beetroot salad. The sliced beetroot is marinated overnight in a cocoa balsamic thyme vinaigrette which softens the slices making them deliciously sweet. Best to choose small-sized beetroot for easier handling and use a mandoline to slice thinly… unless you have great knife skills.
Although the recipe itself is simple, you also need to let the cocoa nibs infuse in the balsamic vinegar for a few days. This softens the cocoa nibs and mellows the balsamic vinegar. But if you manage to find a cocoa balsamic to buy, then skip this step. You can easily upgrade this salad once the marinating is complete and add rocket leaves, feta or goats cheese, dried fruit and nuts before serving alongside some grilled fish or prawns. Another delicious reason to use my stash of roasted cocoa nibs rather than sit idle in the fridge.
This raw beetroot recipe was adapted from the cookbook, Hotel Le Chocolat. You may have seen another delicious recipe from a previous post, Hummus with Cocoa Chilli Oil and Walnuts, also from the same cookbook.
Raw Beetroot with A Cocoa Balsamic Thyme Vinaigrette
2 small beetroot, peeled and sliced thinly
75ml ml olive oil
2 tablespoons honey
2 tablespoons cocoa balsamic vinegar (or use shop bought
2 teaspoons fresh thyme leaves
sea salt and freshly ground black pepper, to season
How to make:
Place the sliced beetroot into a large stainless steel bowl. In a smaller bowl, whisk together the olive oil, honey, cocoa balsamic vinegar and thyme. Season to taste with sea salt and ground black pepper.
Pour the dressing over the beetroot, gently turn all the slices making sure all come in contact with the marinade. Cover the bowl with cling film and leave the beetroot to marinate in the refrigerator overnight, at least 12 hours. Turn the slices in the marinade once or twice during this time. Check seasoning before serving the sliced beetroot salad and spoon some vinaigrette over the top.
Tip: Wear a disposable glove when mixing the beetroot and marinade together, it’s easier than using a spoon.
Cocoa Balsamic Vinegar
50g roasted cocoa nibs
125ml balsamic vinegar
How to make:
Add the cocoa nibs into a small sterilized jar, pour in the balsamic vinegar and screw on the lid. Leave at room temperature for 2 to 3 days to infuse, gently shaking the jar at least twice each day. Keeping time about 3 weeks.