AMAZING COOKED RED BEET SALAD – A MIXTURE OF TASTES SWEET AND SOUR WITH A TOUCH OF EARTHLY AROMAS
YOU CAN'T BEAT THE BEET
If you had told me a few years ago that I would like to eat beet salad or beet itself, I would have laughed at your face.
As a child, my father loved “borscht” – a cold beet soup, and like a curious child, I tasted it a few times, and I couldn’t stand the taste of the beet.
This is why I avoided the beet for many years.
Falling in love with beet
Time had passed, and I had grown.
My first good experiences with beet were at the Passover table when it was served as Chazeret – a hot sauce made from horseradish and beet and is served with the traditional Gefilte Fish (cold fish patty).
After these experiences, I was more open to beet.
The real game-changer was the “Red Kuba” – an Iraqi dish that is a beet soup with grain patties filled with meat.
I couldn’t get enough of it, and I fell in love with beet on the way.
Ironically, I wouldn’t say I liked cold beet soup as a child, and now, as an adult, I love warm beet soup.
Sweet root with an earthy aroma
Beet is a wonderful root with a sweet taste and a distinctive earthy aroma.
We use the beet’s sweet and earthy aroma in this recipe and combine it with some sourness, saltiness, and spiciness to receive a salad with rich flavors.
Everything is a base for a change
The beet salad recipe is an excellent base for changes.
You can change the recipe’s ingredients by changing the regular vinegar into wine vinegar, apple vinegar, lemon juice, or tamarind.
You can replace the canola oil with olive oil.
Just add it on
There are many things you can add to the beet salad:
Cheese: beet goes excellent with salted cheeses that contrast the beet’s sweetness, like Bulgarian cheese or feta cheese.
You can also add small mozzarella balls to soak the beet taste and color.
Beet salad goes well with all sorts of nuts, pine nuts, pistachio, or bleached almonds. However, it is important to toast the nuts before adding them to the salad.
Low calories version
You can turn this healthy beet salad into a low-calorie salad by reducing the amount of oil you use in the recipe.
Amazing cooked red beet salad – A mixture of tastes sweet and sour with a touch of earthly aromas
beet SaladAmazing cooked red beet salad – A mixture of tastes sweet and sour with a touch of earthly aromas
Ingredients
- 500 grams cooked and peeled beet
- 1/2 bunch parsley
- 3 tbsp vinegar
- 1 - 1.5 tbsp canola oil
- 4 cloves of garlic minced
- 0.5 ts cumin
- 0.5 ts ground black pepper
- 0.5 salt
Instructions
Making the beet salad:
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I usually use cooked and peeled beet. It saves me a lot of trouble and mess in the kitchen.
If you want to cook the beet your self:
wash it well. place the beet in a large pot and cover with water. cook until the beet is soft. about an hour.Use a knife to check if the beet is cooked by stabbing it. the knife should penetrate the beet easily.
Let the beet cool down and peel it.
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Cut the beet into equal cubes about 1.5 - 2cm. place the cubes in a bowl.
Restaurant tip: to create perfect cubes cut the whole beet into a large cube before cutting it to the small cubes. in this method the cubes are perfect. the downside of this method is that we are wasting some of the beets.
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Remove the parsley leaves from their stems and roughly chop them. add to the beet.
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Add all the other recipe ingredients to the bowl and mix well.
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Fix seasoning and serve.
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