Ingredients with Measurements:
- 4 medium-sized beets, peeled and grated
- 1 small red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp. ground cumin
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Wrap each beet in aluminum foil and place them on a baking sheet.
3. Roast the beets in the oven for 45-60 minutes, or until they are tender when pierced with a fork.
4. Remove the beets from the oven and let them cool.
5. Once the beets are cool, peel and grate them.
6. In a large bowl, combine the grated beets, chopped red onion, parsley, mint, and cilantro.
7. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
8. Pour the dressing over the beet mixture and toss to combine.
9. Taste and adjust seasoning as needed.
10. Chill the salad in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes; Cooking time: 45-60 minutes
5. Temperature: 375°F
Serving size: 4-6 servings
Nutritional information:
- Calories: 162
- Fat: 14g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- You can substitute other herbs, such as dill or basil, for the parsley, mint, or cilantro.
- You can use white or yellow onion instead of red onion.
- You can use a different type of vinegar, such as apple cider vinegar or balsamic vinegar, instead of lemon juice.
Variations:
- Add some crumbled feta cheese or goat cheese for a creamy touch.
- Add some chopped walnuts or almonds for crunch.
- Add some sliced avocado for extra creaminess.
Tips and tricks:
- Wear gloves when peeling and grating the beets to avoid staining your hands.
- You can roast the beets ahead of time and store them in the refrigerator until you're ready to make the salad.
- The longer the salad sits in the refrigerator, the more the flavors will meld together.
Storage instructions: Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: This salad is best served cold and does not need to be reheated.
Presentation ideas: Serve the salad in a large bowl or on individual plates.
Garnishes: Garnish with additional herbs or a sprinkle of paprika.
Pairings: This salad pairs well with grilled chicken, fish, or tofu.
Suggested side dishes: Serve with pita bread, hummus, or tabbouleh.
Troubleshooting advice:
- If the salad is too dry, add more olive oil or lemon juice.
- If the salad is too wet, drain off some of the excess liquid.
Food safety advice:
- Make sure to wash the beets thoroughly before roasting them.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history: Beet salad is a popular dish in Israeli cuisine, often served as a side dish or appetizer.
Flavor profiles: This salad is tangy, herbaceous, and slightly sweet from the roasted beets.
Serving suggestions: Serve this salad as a side dish or appetizer at your next dinner party or potluck.
Related Categories
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Region: Israeli
Taste: Tangy, Sweet, Sour, Earthy, Refreshing