Vacuum-packed beets: The secret to a perfect salad twist
The taste of the New Year's Eve beetroot salad still lingers in my mind. Back then, I had planned to make a classic version with fresh figs, but unfortunately, the store shelves were empty at the year's end. I chose dried figs instead, and it turned out to be one of my best culinary decisions. I added goat's curd to the salad and drizzled it with a honey vinaigrette.
I admit that when preparing a salad or beetroot carpaccio, I often take the easy way out by buying pre-cooked, vacuum-packed beetroots. It's a convenient solution that can save almost an hour. These vegetables have a long shelf life and are ready to eat immediately. Some are cooked with the skin on, which is edible, but I prefer to peel it for my salad.
A classic beetroot salad
When creating various versions of beetroot salad, I always maintain the base of cooked beetroot, white cheese like feta or goat's, and something green – young spinach leaves, lamb's lettuce, or arugula. However, the combination that suits my taste best is beetroot, goat's cheese, and arugula.
I like to add a sweet element to the base, such as the aforementioned figs or grilled pears. I also enjoy a sweet sauce made from olive oil, honey, and lemon juice. Beetroot salad gains additional flavour profiles and a pleasant crunch when sprinkled with walnuts.
Dried or fresh figs?
The choice is a matter of personal preference. During my last holiday in Croatia, I fell in love with fresh figs, but upon returning to Canada, I was disappointed as the taste of the products in the stores did not meet my expectations.
Fresh figs are rich in vitamins C, A, and beta-carotene. Even if they are slightly sour when raw, they turn out well when lightly fried in a pan with butter and honey. I intended to prepare them this way for the beetroot salad, but I had to change plans due to their availability, or rather the lack thereof, in stores.
It's worth noting that dried figs are not necessarily less healthy than fresh ones. While it's true that they are more caloric and contain higher sugar levels, drying also concentrates nutrients such as fibre and minerals, which have a positive effect on the body.
Recipe for beetroot salad with dried figs
You can mix the salad or leave the layers visible, creating an interesting visual effect.
Ingredients:
- A packet of fresh arugula,
- 4 cooked beetroots,
- A small amount of pickled red onion,
- 100 grams of white goat's cheese,
- 8-10 dried figs,
- A handful of shelled walnuts,
- 2 tablespoons of olive oil,
- 1 tablespoon of honey,
- Juice of half a lemon.
Instructions:
- Transfer the arugula to a salad bowl – if it wasn't washed, rinse it and dry it on a paper towel.
- Cut the cooked beetroots into slices, then halves or quarters. Mix them with the pickled onion in a separate dish and place on the arugula.
- Sprinkle the crumbled goat's cheese on top.
- Layer the quartered figs and chopped walnuts.
- Prepare the dressing in a glass, mixing olive oil with honey and lemon juice.
- Drizzle the dressing over the salad just before serving.
