Rote-Bete-Salat – Traditional German Beetroot Salad Recipe
Colorful, earthy, and subtly sweet – Rote-Bete-Salat, or German beetroot salad, is a beloved dish that brings vibrant flavor and vivid color to the table. Whether served as a side dish or a refreshing starter, this salad highlights the natural sweetness of beets with a simple, tangy dressing.
Found across Germany, especially in the cooler seasons, Rote-Bete-Salat is proof that humble root vegetables can create something truly special.
The Origins of Rote-Bete-Salat Recipe
Beets have long been valued in Germany for their hardiness, health benefits, and versatility. Traditionally cooked, sliced, and dressed with vinegar, beetroot salads became popular as a bright accompaniment to heavier meat dishes or as part of cold buffet spreads.
In many households, Rote-Bete-Salat is still made from scratch using garden beets, though pre-cooked packaged beets have made the process even easier in modern kitchens.
500 g cooked beetroot (freshly cooked or vacuum-packed)
1 small red onion or shallot, finely chopped
2 tablespoons apple cider vinegar or white wine vinegar
2 tablespoons sunflower oil or light olive oil
1 teaspoon mild mustard (optional)
1 teaspoon sugar or honey (optional)
Salt and freshly ground black pepper
Optional: fresh dill, parsley, or chives for garnish
Optional: a splash of horseradish for extra kick
Kitchen Tools You’ll Need:
Knife and cutting board
Bowl for mixing
Whisk or small jar for dressing
Gloves (optional, to prevent staining)
How to Make Rote-Bete-Salat (Step-by-Step Instructions)
Step 1: Prepare the Beets If starting with raw beets, boil them in salted water for about 40–50 minutes until tender. Allow to cool, then peel and slice into thin rounds or cubes. If using vacuum-packed beets, simply slice or dice.
Step 2: Prepare the Dressing In a small bowl or jar, whisk together the vinegar, oil, mustard (if using), sugar or honey, salt, and pepper.
Step 3: Assemble the Salad Place the beet slices and chopped onion in a large mixing bowl. Pour the dressing over the beets and toss gently until everything is well coated.
Step 4: Let It Marinate Allow the salad to marinate in the refrigerator for at least 30 minutes. This helps the flavors develop fully.
Step 5: Garnish and Serve Sprinkle with fresh herbs before serving for added color and flavor.
How to Serve Rote-Bete-Salat
Rote-Bete-Salat is typically served as a chilled side dish. It pairs beautifully with grilled or roasted meats, schnitzels, and potato-based dishes like Schwäbischer Kartoffelsalat.
Serve it with crusty bread and a crisp white wine like Riesling or Silvaner for a simple, refreshing meal.
Variations and Regional Twists
With Apples: Add diced apple for a sweet-tart flavor contrast.
With Horseradish: Stir in a teaspoon of freshly grated horseradish for a spicy kick.
With Walnuts: Sprinkle chopped walnuts on top for crunch and richness.
With Creamy Dressing: Mix a spoonful of sour cream or yogurt into the dressing for a creamy version.
With Pickled Beets: In northern regions, pickled beets are used to intensify the tanginess.
Rote-Bete-Salat is a bright and flavorful tribute to one of Germany’s most beloved root vegetables. Simple to prepare, naturally beautiful, and endlessly adaptable, it brings vibrant color and earthy flavor to any meal.
