Beetroot Salad with Walnut Oil and Chervil & Mangelwurzel Stir-fry | © 2011 |

Here is another very simple and surprisingly tasty cooked beet salad simply dressed with walnut oil and sherry vinegar. Except for cooking the beets, which takes less than an hour to boil in water, the salad is ready in no time at all. | © 2011 |

Mangelwurzel, shortened to mangel, or mangold, aka chard, is one of the cultivated leafy vegetables derived from beet. Like pumpkin, mangelwurzel was traditionally grown as cattle food. However, during the 18th century, European farmers improved mangelwurzels in size and flavour, it has become an excellent addition to our tables. If you love beets, then give this rustic crop a try. You will love them!

Beetroot Salad with Walnut Oil and Chervil

  • 3-4 Medium beetroots
  • 1 tbsp Freshly chopped garden chervil
  • 1/3 tsp Fleur de sel
  • Walnut oil
  • Sherry vinegar
  1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 30-40 minutes, until tender. Drain and cool.
  2. Once the beets are cool, thinly cut beets acrossways with a mandolin slicer. Finely chop the garden chervil.
  3. Arrange the slices of beets on a serving plate. Sprinkle the chopped parsley and fluer de sel over the beets. Drizzle walnut oil and sherry vinegar over.

Stir-fried Mangelwurzel with Garlic and Black Forest Smoked Bacon

  • 3 slice Black forest smoked bacon
  • 300 g Mangold leaves
  • 2 tbsp Canola oil
  • 2 clove Garlic, thinly sliced
  • 1 Cayenne chilli pepper
  • 1 tbsp Medium dry sherry
  • Salt to taste
  1. Cook bacon until crisp in a skillet over medium-high heat and drain. Crumble the bacon and reserve the dripping.
  2. Wash the mangold leaves well and trim. Cut into the inch pieces. Thinly slice the garlic cloves. Slice the pepper open, remove the membrane and seeds, then slice.
  3. Heat a large skillet over high heat until very hot. Add in the canola oil, bacon dripping and the garlic slices. Stir briefly, then add the mangold and sliced pepper, and stir-fry until the leaves wilt. Drizzle in sherry and taste with salt. Transfer to a serving dish and sprinkle the bacon crumbles over. | © 2011 | | © 2011 |


Muskaan at A2Z Healthy Vegetarian Cuisine 7/9/11 14:50

Love the beetroot salad, and that pretty little drawer chest...

Rosa's Yummy Yums 7/9/11 14:59

Gorgeous dishes! The beetroot salad look terrific. I really like the addition of chervil. And the german-style stir-fry is great.



Karen 7/9/11 15:20

Wow, those are two stunning dishes! Mangold is so delicious. Your Zwetschkendatschi looks divine, Angie. :-)

Happy Cook / Finla 7/9/11 15:34

I ahve enver made beetrool salade from scratch i always buy in the bottle, but i am sure this one taste far better.

simona 7/9/11 15:50

looks very inviting,i love beetroot salads!

Faith 7/9/11 16:02

I love beets and they always look so gorgeous all plated up! Lovely recipes, Angie!

Eva 7/9/11 17:05

I love the colour of beets; the earthy taste compares to nothing else. In Canada we also have golden beets which are golden yellow in colour but similarly tasting. We love them all.

aipi 7/9/11 17:18

BEAUTIFUL! Love the colors!

Anncoo 7/9/11 17:51

You're always so good in making salad. Love everything in there, so delicious!

Sutapa 7/9/11 18:37

Love the simple and fast to make beetroot salad!

Tricia @ Saving room for dessert 7/9/11 18:50

I just love beets and these look wonderful! Great simple idea that looks elegant and delicious.

Three-Cookies 7/9/11 18:53

Looks awesome, beet season is coming back (I think). Great timing

FOODESSA 7/9/11 19:11

Lately, I've been experimenting alot with beets...and this salad is perfect with your hint of walnut oil. Buon appetito.

Flavourful wishes,

Biren @ Roti n Rice 7/9/11 20:25

The two salads look so fresh and healthy! Very delicious too!

Lyndsey 7/9/11 22:30

What a pretty salad, and the walnut oil is a perfect touch! I have a hard time finding chervil around here.

Gloria 7/9/11 23:37

The salad look amazing! gloria

Claudia 7/9/11 23:59

Chervil is the best idea and fun that you used walnut oil - just small differences to perk up a salad! And it is so pretty - the stir fry would please my husband!

Rosita Vargas 8/9/11 00:12

I love the beet salad, is also very versatile, is exquisite, with beautiful color, hugs.

Kelly 8/9/11 01:13

I love beetroot this time of year and the simplicity of this salad is perfection. The walnut oil is a great addition.

T and Tea Cake 8/9/11 01:36

Wow, I love mangold, but did not even know it also can be called mangelwurzel! The stir-fry looks and sounds delicious and I think you can really prepare it in no time! It's always a thing with beetroot. You either love them or hate them. I love them. :) The pattern on yours there is just too cute.

Anonymous 8/9/11 01:41

What gorgeous salads! Beets have such a vibrant color...they really don't need much sprucing up. :)

OohLookBel 8/9/11 01:45

Using bacon with mangelwurzel sounds delicious (as does anything with bacon!). I will also be trying the beetroot salad - love the colours.

Jeannie 8/9/11 02:16

I love the look of the beet salad...I think it's gorgeous enough to tempt anyone to give it a try....sounds lovely too!

Tiffany 8/9/11 03:36

Oh, I can just smell that walnut oil!

Nitha 8/9/11 03:47

I am always in love with the colour of beets...

Sharmilee! :) 8/9/11 04:15

Colorful healthy n delciiosu salad...what more is needed to start of the day?!! Nice recipe

Anonymous 8/9/11 06:42

Oh, Angie - this beet root salad is stunning! It leaps off the page and is truly a feast for the eyes! Buzzed!

Zoe 8/9/11 08:07

using walnut oil seems to be an luxurious ingredient to me. This salad is beautiful.

tartedujour 8/9/11 13:06

What a colorful and flavorful meal! I love the use of walnut oil. Stunning!!

Parsley Sage 8/9/11 14:01

That Mangelwurzel recipe with the garlic and the bacon sounds heavenly! I bet it makes your kitchen smell fabulous! Great dishes :)

Von 8/9/11 14:06

Mangelwurzel sounds like an awesome name for a vegetable!! I've never heard of it before, but now I want to try it!! :) The salad sounds great too! I love how beetroot has such a beautiful, it always makes a very pretty looking dish ;)

PolaM 8/9/11 16:49

Wow that beet salad looks fantastic!

My Little Space 8/9/11 16:51

Angie, you have so many great ideas in making beetroot! Love them all.
Hope you're going to have a wonderful mooncake festival!
Blessings, Kristy ((hugs))

peachkins 8/9/11 17:08

love the presentation!

Rosemary 8/9/11 18:55

I just cooked beet greens for the first time and was happily surprised at how much I enjoyed them. But then I knew I liked chard, spinach, any green. And, although it wasn't always true, I love beets. My mom just had them from a can and freshly cooked beets, well, you can't beat 'em. Such beautiful pictures, too.

Tanvi@SinfullySpicy 8/9/11 19:00

I love beets...this salad looks so pretty and that stirfry with all the german flavors- YUM!

Barbara 8/9/11 19:09

There's nothing prettier than a beet salad, Angie. And delicious. Really like the simplicity here, the beets shine!

SavoringTime in the Kitchen 8/9/11 20:38

Both salads look delicious! I love both beets and chard. There are those beautiful boxes again :)

Geni 8/9/11 20:40

Oh yum...this beet salad looks irresistible! Love it with the chard or Mangelwurzel!

kankana 8/9/11 22:08

Beetroot is one such vegetable which I love to eat but have very few recipe idea with me. This would be something I would love to try.

Peggy 9/9/11 01:24

Love your presentation of the beets here =)

Lynda @ TasteFood 9/9/11 01:28

I am an official beet convert. I used to dislike them and now I love them. The walnut oil sounds wonderful.

Indonesia Eats 9/9/11 06:41

I never try walnut oil. How's the flavour?

Heavenly Housewife 9/9/11 13:49

That beetroot salad with the walnut oil looks and sounds absolutely wonderful!
*kisses* HH

Priya 9/9/11 14:20

Beautiful salad, looks refreshing..

Joanne 9/9/11 14:42

I love how you used all parts of the beet for this salad! Looks delicious!

Nammi 9/9/11 15:24

Hi!, love that beetroot salad, looks very colourful too

ASHLEA 9/9/11 15:52

I love beets so much and I actually have leftover walnut oil from another recipe I tried. I will definitely be making this. Beautiful picture!

Veronica's Kitchen 9/9/11 23:51

What a clever ideas using up the whole beets! I've given you an award, please checkout my blog. Congrats!

Anonymous 10/9/11 06:19

Yum! I haven't had beet salad in almost a year, now I have a great recipe to refer to. Thanks so much for sharing! Gorgeous photos too =]

lena 10/9/11 15:11

another nice beet salad! thanks for sharing the cooked and the previous raw beet are great!

Stevie 12/9/11 00:42

I did not know that chard and beets were related! Incredible.

We just planted tome beets in out community garden plot using seeds. Keep your fingers crossed that they'll take. If so I want to try making your beetroot salad. I love chard, too. We had a lot in the spring in the garden. I'm going to look for it and try your ideas out.

Junia 12/9/11 05:32

i never knew you could cook beets by just boiling them! i always thought that they needed to be pressure cooked! i love raw grated beet root salads!

Anonymous 12/9/11 16:44

I love beets!!! Your photos are awesome! Thanks for the tip on chard and beets... :)

昕倩 12/9/11 20:20

Wow!I love to try it tomorrow, Thanks again for your sharing!

Magic of Spice 15/9/11 02:43

Both fantastic dishes and love that gorgeous beetroot :)

Ma What's 4 dinner 15/9/11 19:57

I have so many beets from my CSA this week and now I know what I am doing with them. Thanks so much!

Lots of yummy love,
Alex aka Ma What's For Dinner

the food dude 2/10/11 17:12

Tis salad is looks fantastic, simple yet I can imagine, very flavorful. Your salad rocks!

Naturalherbs Solutions 15/2/18 10:32

Even though Walnut Oil is used in cookery, it is outstanding skin care oil that leaves your skin feeling soft and smooth, and you feeling great.


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