We do not know the exact date of the beginning of beet cultivation, but about 4,000 years ago it was already cultivated in the Mediterranean. In the 16th-17th century it began to be divided into table and fodder varieties. Fodder beets can also be eaten, only they have a higher fiber content.
We are closely familiar with the product from recipes for borscht, vinaigrette and shuba. Therefore, beets are still on the shelves of the store and are in demand. Although, in some countries this product is forgotten and practically not used in their menus. In vain, because from time to time to eat beets – useful and delicious.
Ingredients for the salad:
- beets – 500 g;
- garlic – 4 cloves;
- vegetable oil – 60 ml;
- salt – 1 tbsp;
- sugar – 2 tbsp;
- apple cider vinegar – 2 tbsp;
- coriander – ½ tsp;
- ground black pepper – ¼ tsp;
- hot pepper – ½ tsp.
Ingredients for garnish:
- sesame seeds – 2 tsp;
- walnuts – 50 g;
Preparation of the salad:
Rub the peeled beets on a Korean grater. Transfer to a salad bowl. Pour 1 tablespoon of salt and 2 tablespoons of sugar. Add apple cider vinegar and mix. Grate
garlic into the pan. Pour vegetable oil. Pour spices: coriander, ground black pepper. Also add chili pepper. Set a medium heat, boil the oil for about 40 seconds. Next, combine the garlic and beets.
Thoroughly mix the salad and cover with food film. We put the dish in the refrigerator overnight.
Then decorate with sesame seeds and walnuts.
We got a bright and flavorful salad, which will decorate any festive table.
