Beetroot Salata Recipes

FETA & BEETROOT SALAD

Steps:

• Scatter the spinach leaves onto a large platter. Slice the beetroot into wedges and arrange on top of the spinach. Scatter over the feta, mint, spring onions and chillies.
• To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid. Season and shake well. When ready to serve, pour the dressing over the salad and toss lightly to combine.

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

SIMPLE BEETROOT SALAD WITH GARLIC & HERBS

Steps:

• Separate the beetroots from the stems and leaves. Rinse them well.
• Cut the stems into smaller pieces about 5cm / 3,5-inch long.
• Half fill a cooking pot with water. Season the water with some kosher salt and bring to a boil over high heat.
• Fill a large bowl with very cold water and keep next to the pot.
• Dip the beet leaves in the hot water and cook for about 2 minutes. Then remove them using a slotted spoon, and transfer them to the bowl with the cold water. Once cold, transfer them to a strainer and let them drain.
• Once the water in the pot gets to a boil again, add the stems and cook them for 8-10 minutes or until softened. Transfer to the bowl with the cold water as well. And just like you did with the leaves, once they have cooled, transfer to the strainer to drain.
• In the same pot, add the beetroots (without peeling them) and bring it to a boil. Reduce heat to medium and simmer, partly covered for about 50 minutes to 1 hour, or until when you prick a beetroot with a knife feels tender enough.
• Change the water in the bowl with some cold one and add the beetroots. Let them cool completely. Then using a knife, cut off a thin slice from their bottom and with your hands rub off the remaining of their skin. It will come off easily and you don't have to use a knife to peel it. Transfer the cleaned beetroots on a cutting board.
• Cut them into small cubes about 2 cm / 2,5-inch and then in a large salad bowl.
• Add the beetroot stems and leaves to the bowl as well.
• Finely chop the parsley, dill, and spring onion (green part as well) and add to the bowl along with the red wine vinegar, olive oil, and minced garlic.
• Season with salt and pepper and mix very well.
• Ideally, let this salad sit for half an hour before serving. It gets even more flavorful the more it sits!

BEETROOT SALATA

Steps:

• Chop vegetables into even sized pieces and mix together.
• Sprinkle with vinegar, lemon juice and sesame oil.
• Add salt and toss.

PATZARIA SALATA (BEET SALAD)

Steps:

• Wash the beetroots and the stalks very well under cold running water many times to remove any dirt.
• Cut the most bottom part of the beet but leave the stalks and upper leaves intact.
• Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water.
• When cool enough to handle, peel the beetroots, and cut them in rounds or quarters.
• Cut the stems in half or thirds, depending on length.
• Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well.
• This salad is an excellent accompaniment to fried or broiled fish.