Jun 09 2026
Restaurants›Grünauer›Rohnensalat Recipe

Rohnensalat Recipe

Inspired by Grünauer
Time2h
Serves4

Roasted red beets, pickled golden beets, shaved Chioggia beets, arugula, spice roasted walnuts, goat cheese, orange vinaigrette

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Ingredients

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Roasted Red Beets

Pickled Golden Beets

Shaved Chioggia Beets

Salad Base

Spice Roasted Walnuts

Orange Vinaigrette

Topping

Method

Roasted Red Beets

  1. 1

    Prepare the Beets

    Preheat your oven to 400°F (200°C). Wash the red beets thoroughly, then trim the tops and bottoms. Coat them with olive oil and sprinkle with salt.

  2. 2

    Roast the Beets

    Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.

  3. 3

    Cool and Peel

    Remove the beets from the oven and let them cool slightly. Once cool, peel the skin off using your hands or a paper towel.

Pickled Golden Beets

  1. 4

    Prepare the Pickling Solution

    In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.

  2. 5

    Pickle the Beets

    Wash the golden beets, trim, and peel them. Cut into thin slices and place them in a jar. Pour the hot pickling solution over the beets, ensuring they are fully submerged. Let them cool to room temperature, then refrigerate for at least 2 hours or overnight.

Shaved Chioggia Beets

  1. 6

    Prepare the Chioggia Beets

    Wash and peel the Chioggia beets. Using a mandoline or a sharp knife, shave them into thin slices and set aside.

Spice Roasted Walnuts

  1. 7

    Prepare the Walnuts

    Preheat the oven to 350°F (175°C). In a bowl, mix walnuts with olive oil, cayenne pepper, and salt.

  2. 8

    Roast the Walnuts

    Spread the walnut mixture on a baking sheet and roast in the oven for about 10-12 minutes, stirring halfway through, until golden and fragrant. Let cool.

Orange Vinaigrette

  1. 9

    Make the Vinaigrette

    In a bowl, whisk together orange juice, olive oil, honey, salt, and black pepper until well combined.

Assembly

  1. 10

    Assemble the Salad

    In a large salad bowl, combine arugula, roasted red beets (cubed), pickled golden beets (drained), shaved Chioggia beets, and spice roasted walnuts. Crumble goat cheese on top.

  2. 11

    Dress the Salad

    Drizzle with orange vinaigrette and toss gently to combine. Serve immediately.

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