Beets were known as an edible vegetable in ancient Persia. However, the Persians were not particularly fond of beets. We know from history that beet fans could be insulted. One of the rituals of ill-wishers was to go around houses with beets. That is, a lot of wild beets were thrown on the doorstep of the beet lover.
After such a strong aversion to beets, we came to a great love for this vegetable. In our country, beets were used to treat diseases and were constantly consumed as food.
It is worth showing how beets can be integrated into modern cuisine.
Ingredients for beet salad:
- Beets – 1 pc;
- Carrots – 200 g;
- Sugar – 1 tsp;
- Lemon – ½ pc;
- Vegetable oil – 100 ml;
- Garlic – 1 clove;
- Paprika – 1 tsp;
- Ground coriander – 1 tsp;
- Dried basil – 1 tsp;
- Ground black pepper – a pinch;
- Salt – ½ tsp;
- Parsley – a bunch;
- Sesame seeds – a pinch.
Preparation of beet salad:
Boil the beets until tender and peel off the peel. Rub beets on a Korean-style grater, mix with sugar. Cut carrots into thin slices and add them to the beets.
Squeeze the juice of lemon and pour it into the salad. In a separate bowl pour salt and ground black pepper, add basil, press garlic cloves. Pour vinegar into the spices, stir.
Heat vegetable oil in a frying pan, add coriander and ground paprika. Put the salad in the skillet, fry the vegetables over medium heat for 3 minutes.
Chop the parsley finely. Put the salad in a bowl, sprinkle with parsley, add garlic and spices in vinegar. Water the salad with vegetable oil from the frying pan, cover with a lid and send it to the refrigerator for an hour.
All that remains is to sprinkle the salad with sesame seeds.
This appetizer salad is very interesting, while budget.
