Beetroot is an adjunct rather than the main ingredient of any kind of salad whether simple or composed. It is preferable to bake the beetroots rather than boil them.

If it is to be prepared especially as a salad, cut them into thin slices or fine Julienne, flavour with chopped baked onion and mix with oil and vinegar dressing or mustard dressing to taste; a little chopped Fines Herbes may be added.