Rediscovering tradition: The timeless allure of beet salad
Its straightforward preparation and rich flavour make it an essential accompaniment to many dishes. In the past, it was made simply yet deliciously. How can you recreate a salad that is as delightful as it was years ago? Here, we offer a recipe that will evoke memories of past flavours.
19 October 2024 19:41
The preparation is notably simple. Nowadays, we might opt for modern versions of this salad and incorporate various ingredients, but revisiting traditional methods can reveal how delicious beets are in their purest form.
Why is it worth eating beets?
Beets are nutrient-dense vegetables that deserve a regular spot in your diet. They are packed with vitamins (A, C, K, and B-group vitamins) and minerals such as potassium, magnesium, and iron. Additionally, beets are loaded with natural antioxidants that bolster the immune system and combat free radicals. Regular consumption may also benefit the circulatory system—they assist in red blood cell production and can help lower blood pressure.
Due to their high fibre content, beets support digestion and help maintain healthy intestinal function. Moreover, their natural sweetness makes them a perfect addition to numerous dishes, not just in salad form.
Recipe for beetroot salad
Beetroot salad is a dish you should recreate in your kitchen. Its simplicity and distinctive taste make it a versatile accompaniment to various dishes, from meat roasts to light lunches. Using the traditional recipe allows us to savour the flavour of beets as they were prepared years ago—without any unnecessary additions but with full taste.
Ingredients:
- 4 medium beets,
- 1 apple (preferably slightly sour, such as a grey rennet),
- 1 tablespoon of apple cider vinegar or lemon juice,
- 1 teaspoon of sugar (or honey),
- 2 tablespoons of vegetable oil (e.g., sunflower oil),
- salt to taste,
- pepper to taste.
The tradition of making beetroot salad dates back to ancient times when beets were among the most commonly cultivated vegetables on farms. With their ease of cultivation and long storage life, beets were available year-round, making them an ideal ingredient for salads.
Preparation:
- Wash the beets, place them in a pot, cover with water, and cook over low heat for about 1 to 1-1/2 hours until they are soft. Drain, cool, and peel the skin.
- Grate the cooked beets using a coarse grater. Peel the apple, remove the core, and grate it as well.
- In a bowl, combine the grated beets and apple, add apple cider vinegar (or lemon juice), sugar, salt, and pepper, pour in the oil, and mix thoroughly.
- For the best results, let the salad sit in the refrigerator for about 15 to 30 minutes to allow the flavours to meld, and then serve.
