Simple Beetroot Salad With Garlic Herbs Recipes

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!

GRATED BEET SALAD

Steps:

• In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.

BEET AND ENDIVE SALAD WITH GARLIC AND HERB VINAIGRETTE

Steps:

• Preheat the oven to 375 degrees F.
• Place a large sheet of aluminum foil on a baking sheet. Place the beets on top, drizzle with the olive oil and sprinkle with salt, then fold the long and short edges of the aluminum foil up to the middle and roll together, making a packet with the beets inside. Put in the oven and roast until fork-tender, about 1 1/2 hours. (Can be done a day or two ahead of time.) Allow to cool, then slip the skins from the beets, trim the ends, and cut into 1/2-inch cubes. Set aside.
• Quarter the endives lengthwise, then slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper, if necessary. Serve immediately.
• In a small glass bowl, melt the salt in the vinegar, then add the pepper, shallot, garlic, mustard, and herbs and combine well. Whisk in the olive oil in slow, steady stream until the dressing is thickened. Alternately, place all ingredients in a glass jar, close the lid, and shake vigorously.