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Schrute Family Beet Salad

Name: Schrute Family Beet Salad
Prep time: 15 min
Total time: 175 min
Yield: 6 portions
Cuisine: Created
Ingredients: 600 g beetroot, peeled and quartered; 1000 g water; 2 eggs; 75 g brown onion, finely diced; 60 g dill pickles, chopped; 30 g bacon fat; 45 g apple cider vinegar; 15 g caster sugar; 10 g prepared horseradish; 3 g Dijon mustard; 45 g sour cream; salt and pepper to taste

adaptmyrecipe.com/recipes/schrute-family-beet-salad

Prep15min Total2hr 55min Serves6 portions Hands-on15min Devicesany

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Schrute Family Beet Salad

Grandma Schrute's 1940s beet salad with a warm bacon-fat and horseradish dressing, folded through with sour cream and chopped eggs. Old-school potluck energy, bowl-cooker convenience.

Salad Comfort Gluten Free Nut Free

Adapt for my device

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Heads up: when you cook a Created Recipe on your Thermomix, you tap each ingredient per step to see the amount. Why?

Essentials

Ingredients

600 g beetroot, peeled and quartered
1000 g water
2 eggs
75 g brown onion, finely diced
60 g dill pickles, chopped
30 g bacon fat
45 g apple cider vinegar
15 g caster sugar
10 g prepared horseradish
3 g Dijon mustard
45 g sour cream
salt and pepper to taste

Method

Preparation

1 Add 1000 g water to mixing bowl.Weigh
2 Set 2 eggs in the simmering basket and lower it into the bowl.Weigh
3 Arrange 600 g peeled, quartered beetroot on the Varoma tray lined with baking paper. Place Varoma in position with lid on.
4 Steam 35 min/Varoma/speed 2.Steaming
5 At the 13-minute mark, pause the Thermomix, carefully lift the simmering basket with tongs, and transfer eggs to a bowl of ice water. Replace the Varoma and resume steaming for the remaining time.
6 While beets finish steaming, peel and roughly chop the eggs. Dice 75 g brown onion and chop 60 g dill pickles. Set aside in a large mixing bowl.Weigh 2
7 When the timer sounds, test beets with a knife tip, they should slide through easily. Remove Varoma tray and let beets cool for 5 minutes, then chop into 2 cm pieces. Add to the mixing bowl with the eggs, onion, and pickles.
8 Empty the bowl and dry it.
9 Add 30 g bacon fat to mixing bowl.Weigh
10 Warm 2 min/60C/speed 1.2min / 60°C / sp1
11 Add 45 g apple cider vinegar to mixing bowl.Weigh
12 Add 15 g caster sugar to mixing bowl.Weigh
13 Add 10 g prepared horseradish to mixing bowl.Weigh
14 Add 3 g Dijon mustard to mixing bowl.Weigh
15 Add a pinch of salt and pepper to mixing bowl.
16 Mix 30 sec/60C/speed 2.30s / 60°C / sp2
17 Pour the warm dressing over the beet mixture. Add 45 g sour cream and fold gently with a spatula until everything is evenly coated. Taste and adjust salt and pepper.Weigh
18 Cover and refrigerate for at least 2 hours before serving. The salad improves overnight as the dressing soaks into the beets.

Notes

Tips

Inspired by the Schrute Family recipe, Grandma Schrute's Special 1940s beet salad. Adapted for Thermomix by AdaptMyRecipe.
If you don't have bacon fat on hand, fry 2 rashers of chopped bacon in a pan until crisp, then use the rendered fat for the dressing and scatter the crispy bacon over the finished salad.
Small beets (under 5 cm diameter) can be steamed whole, allow the full 35 minutes and check with a knife. Larger beets may need 40-45 minutes.
The sour cream will thin slightly when folded into the warm dressing, this is normal. It thickens again as the salad chills.
For a sharper bite, increase the horseradish to 15 g or add a splash of pickle brine with the vinegar.