Ingredients with Measurements:
- 200g of Salo (cured pork fat)
- 2 medium-sized beetroots
- 1 small red onion
- 2 tablespoons of olive oil
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of honey
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking tray
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat your oven to 200°C.
2. Cut the Salo into small cubes and place them on a baking tray lined with parchment paper. Bake for 10-15 minutes or until crispy. Set aside.
3. Peel the beetroots and cut them into small cubes. Finely chop the red onion.
4. In a mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
5. Add the beetroots and red onion to the mixing bowl and toss to coat them in the dressing.
6. Arrange the beetroot and onion mixture on a serving plate.
7. Top the salad with the crispy Salo cubes.
8. Garnish with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 200°C
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories per serving: 350
- Fat: 25g
- Carbohydrates: 20g
- Protein: 12g
Substitutions for ingredients:
- If you can't find Salo, you can substitute it with bacon or pancetta.
- You can use any type of vinegar instead of apple cider vinegar.
- Maple syrup can be used instead of honey.
Variations:
- You can add some crumbled feta cheese or goat cheese to the salad.
- You can add some chopped walnuts or pecans for extra crunch.
- You can add some sliced avocado for extra creaminess.
Tips and tricks:
- To make the Salo extra crispy, place it in the freezer for 10-15 minutes before baking.
- You can roast the beetroots instead of boiling them for extra flavor.
- Make sure to toss the beetroot and onion mixture in the dressing just before serving to prevent the salad from becoming too soggy.
Storage instructions:
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The Salo will not be as crispy after being refrigerated, but you can reheat it in the oven for a few minutes to restore some of its crunchiness.
Presentation ideas:
- Serve the salad on a bed of lettuce for extra color and texture.
Garnishes:
- Fresh parsley or cilantro can be used for garnish.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Roasted potatoes or sweet potatoes would be a great side dish for this salad.
Troubleshooting advice:
- If the beetroots are too hard, you can boil them for a few more minutes until they are tender.
Food safety advice:
- Make sure to wash the beetroots thoroughly before peeling and cutting them.
Food history:
- Salo is a traditional Ukrainian and Russian food made from cured pork fat.
Flavor profiles:
- This salad has a sweet and tangy flavor from the beetroots and dressing, and a salty crunch from the Salo.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a dinner party.
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