It is time to stop treating beets with alarming skepticism.
In French cuisine, for example, Pierre Gagnaire treats his guests to beet chips, and Alan Passard, the outstanding chef of our time, to beet marmalade! Marc Bertillot’s vanilla ice cream with beet straws is worth a look.
If there is one vegetable that is underrated in our cuisine, it is beet. We use this ingredient only for borscht, beet, vinaigrette, and herring under a fur coat. Well, pay attention to the recipe for our salad with beets, it will allow you to expand the flavor perception of the product.
Ingredients for the salad:
- beets – pcs;
- red onion – pcs;
- dill – 2 sprigs.
Ingredients for dressing:
- sour cream – 2 tablespoons;
- garlic – clove;
- lemon juice – 1.5 tablespoons;
- vegetable oil – 1 tbsp;
- dried thyme – tsp;
- salt – ⅓ tsp.
Preparation of the salad:
Grate boiled beets on a Korean grater, if there is no such thing, then use a coarse grater. Transfer to a salad bowl. Red onion cut as finely as possible. Send to the beets. Next, the greens should be chopped with a knife. Move the ingredient into the salad bowl.
Now proceed to prepare the dressing. It will allow the beets to shine with new flavors. Mix in a deep container sour cream and unrefined vegetable oil. In our case – olive oil. Next, squeeze a tablespoon and a half of juice from the lemon. Send it to the container. Here also pressed garlic clove, salt, dry marjoram or thyme.
Mix well and dress the salad.
The dish is ready! If you want to try it too, make it in 10 minutes in your kitchen.
