Beetroot with white grapes and mesclun salad

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For 2 persons


2 beetroots, raw
1 tbsp Dijon mustard
7 tbsp aceto balsamico bianco
10 tbsp olive oil
Salt and pepper
100 g white grapes, deseeded, halved
1 spring onion, cut into rings
1 handful of mesclun salad


Wash and peel the beetroot and cut into 0.5 cm thick slices. Lie the slices of beetroot flat in the vacuum bag.
For the marinade, whisk the mustard, vinegar, olive oil, salt and pepper together and add to the beetroot, then vacuum seal on level 1. Place the bag in the perforated cooking tray, put into the cold cooking space and cook.
Take the beetroot out of the bag, drain it and keep the juice.
Arrange the beetroot on a plate and place the white grape halves and spring onion rings on top. Drizzle over a little of the juice. Pour the rest of the juice on the mesclun salad and then arrange it on top of the beetroot.

Cooking steps

Steaming 85°C for 1 Hrs 30 Mins


Gentle cooking ensures valuable nutrients are retained.

Perforated cooking tray

Quantity Ingredient
7 tbsp aceto balsamico bianco
100 g white grapes
2 beetroots
1 tbsp Dijon mustard
1 handful of mesclun salad
Salt and pepper
10 tbsp olive oil
1 spring onion

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