Freitag, 1. März 2013

A little beetroot salad


Again a quick one: I was craving for something fresh, a little healthy snack, no biggy. Remembered there was still one bigger beetroot in the fridge. Thought about it and the snack was done in 5 minutes:


For 2 servings:
1 beetroot (the bulb), raw not cooked, peeled and sliced into paper-thin slices by a mandoline
a few small salad leaves
2 tablespoons pinenuts, toasted in the microwave for a few seconds until fragrant
cress sprouts
a small piece greek Feta (sheepmilk cheese, sheep and not cow), crumbled
a dash white balsamico vinegar (maybe 1 teaspoon -I did not measure at all)
salt
freshly ground pepper
a dash toasted pumpkin seed oil

I tossed the beetroot slices in a little salt, pepper and vinegar, prepared the salad leaves and placed the beetroot on top. Crumbled the cheese over the beetroot and sprinkled cress and pinenuts. Sprinkled a little pepper and a dash oil. This salad has to be assembled separately for each plate and not by tossing everything together - or it will look really ugly. The beetroot is bleeding a lot (laugh).

I did not use any onion because onion would dominate the taste and destroy the sweet taste of the beetroot and the nutty flavors of the pinenuts and pumpkin seed oil.




Kommentare:

Hiroyuki hat gesagt…

I know of beetroot, but have never tasted it. Do you have any Borscht-like soups in Germany?

Fräulein Trude hat gesagt…

Bortscht is a dish from Russia or Poland. Meanwhile also known here. I prepared bortscht a few times but it is not our favorite dish. Nowadays there are tons of beetroot recipes available, not just salad made of boiled beetroot - which is a very traditional side dish for braised herring or meatballs in cream sauce. You may find beetroot nearly everywhere: vinegared beetroot sold in jars, steamed and peeled beetroot sold in plastic bags, or the raw vegetables.

Sissi hat gesagt…

A very elegant way to serve beetroot!
I do like barszcz/borshtch a lot, but only the Polish one: it's a clear, tangy red "stock", sometimes containing only small pieces of beetroot and sometimes not, served with tiny ravioli and usually lots of black pepper. It's also sometimes served in cups only to be drunk, even without ravioli. The Ukrainian version is heavier and with lots of other ingredients (I think there are also many bland borshtch recipes on internet). I know that many people hate sour soups, but personally I love tangy/sour food.

Fräulein Trude hat gesagt…

Sissi: I like most of the beetroot soups, especially russian bortscht with cabbage and beef. But I think beetroot tastes fantastic when young, baked in their peel with a little aged basamico and pepper, salt and some grated povolone or parmesan - to die for. And I really love all kinds of salads with raw beet root. And pickled.