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Beetroot modestly grows in the fields until November when harvesting begins.

A white plate on a gray and pink base. On the plate, neatly arranged vegetables, accompanied by cheese for grilling. Decorated with parsley sprigs.

© Suzan Gabrijan

  • Čas:

    1:00 h

  • Number of portions:


  • Author:

Although the majority of this purple-white tuber will likely be grated and pickled in barrels for all those winter stews that will accompany matevž, beetroot also works well fresh. This low-calorie vegetable is waiting for its moment, but when roasted, it will reveal new dimensions of flavor.


  • 3 small, firm beetroots
  • 2 carrots
  • 1 firm green apple
  • 1 small red onion
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • Salt and freshly ground pepper
  • Grilled cheese, optional, for serving


Peel the beetroot and scrape the carrots. Grate them coarsely using a grater or a food processor. Peel the apple and grate it coarsely as well. Combine everything in a bowl.

Slice the onion into very thin rings. Optionally, rinse it under cold water to reduce its sharpness.

Add the onion to the bowl with the chopped vegetables.

Season with the dressing, prepared from whisked olive oil, vinegar, honey, salt, and pepper.

Mix well. Let the salad marinate for an hour.

Optionally, serve with grilled young cheese.