Beetroot Salata Food

BEET SALAD

Steps:

• Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.

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.

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.

BEETROOT SALATA

Steps:

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

ROSOLLI - FINNISH BEETROOT SALAD

Steps:

• Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
• Chop gherkin and peeled apples.
• Mince onion.
• Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
• Mix ingredients when the salad is on the table, ready to serve.
• To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side.

BEETROOT SALATA

Steps:

• Peel and grate beetroot and carrots. Chop other vegetables and mix together.
• Sprinkle with vinegar, lemon juice and sesame oil. Add salt and toss.

HORIATIKI SALATA

Steps:

• Wash and dry the tomatoes, cucumber, and green pepper. Clean off the outer skin from the onion, wash, and dry.
• Cut the tomatoes into bite-sized irregularly shaped chunks, removing the core. Slice the cucumber into 1/4-inch slices, cutting slices in half (whether or not you peel the cucumber is a personal choice).
• Slice the pepper into rings, removing the stem and seeds. Slice the onion into thin rings.
• Combine the tomatoes, cucumbers, green pepper and onion in a large salad bowl. Sprinkle with oregano and salt, pour olive oil over the salad, and toss.
• Just before serving, place the feta on top of the salad, either as a slice or crumbled and toss in some olives. Sprinkle the cheese with oregano (and pepper if desired), mix the oil and water and drizzle over the top, and serve, garnished with hot peppers.

BEETROOT & CHILLI SALSA

Steps:

• Cut the beetroot, tomatoes, chilli, orange and cucumber into small chunks, then mix them all together with the coriander and lime juice. Season and serve with tortilla chips or crisps.