About 500 years B.C., only the tops of beets were eaten in Europe. At the same time, in Asia, beet roots were already preferred in the diet. No wonder, because it is both tastier and more nourishing. After a while, Europeans saw the beet as a rich root vegetable.
The scientist Theophrastus was engaged in the study of plants and noted in his work that the root of the beet is thick, fleshy, tastes sweet and pleasant, and people eat it even raw. In the Middle Ages, some peoples believed that this frequent guest in the diet could prevent a plague epidemic
. Now beets are less popular, but still useful and nourishing. It is worth preparing a salad using this product.
Ingredients for the salad:
- beets – 400 g;
- apple cider vinegar – tbsp;
- mustard in grains – tbsp;
- garlic – 2-3 cloves;
- sesame seeds – tbsp;
- vegetable oil – tbsp;
- sugar – tsp;
- salt – ½ tsp;
- ground coriander – ½ tsp;
- ground pepper.
Preparation of the salad:
Boil beets and grate them on a Korean grater, if you do not have one, you can use a coarse grater. When boiling beets do not use salt. Using a knife, chop 2-3 large cloves of garlic
. Put a dry frying pan on the stove, fry sesame on it.
Combine beets, garlic and sesame
in a salad
bowl. Add vegetable oil and apple cider vinegar.
Season with sugar, salt, ground pepper and coriander.
If desired, add mustard seeds.
Stir with a spoon and treat yourself to a healthy, as well as simple salad.
Bon appetit!
