Beef Salad without Meat and Cucumbers – a Vegetable Delicacy
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6
Beef salad is a traditional Romanian dish, but today we will explore a creative and healthy meatless version. This salad is perfect for vegans, vegetarians, or anyone looking to reduce their meat consumption. With a creamy texture and a rich flavor, this simple recipe will impress anyone.
Ingredients:
- 2 boiled eggs
- 1 raw egg
- Oil (approximately 250 ml, at room temperature)
- 1 lemon (juice)
- 2 tablespoons of mustard
- 4 large potatoes
- 3 medium carrots
- 2 parsley roots
- 1 cup of peas (fresh or frozen)
- 1 pickled bell pepper (or pickled cucumber, as preferred)
- Salt and pepper, to taste
Preparation:
1. Boiling the vegetables: Start by washing the potatoes, carrots, and parsley roots well. Place them in a large pot with cold water and a pinch of salt. Boil for 20-30 minutes until tender but not too soft. Check with a fork – if it goes in easily, they are ready. Remove and let them cool completely.
2. Preparing the mayonnaise: In a mixing bowl, place the two boiled eggs (chopped finely) and the raw egg. Add the mustard and start whisking, gradually adding the oil. It’s important to start with the oil drizzling slowly to achieve a creamy mayonnaise. Continue mixing until the mixture thickens. Finally, add the lemon juice, salt, and pepper to taste.
3. Chopping the vegetables: Once the vegetables have cooled, chop them finely. I recommend using a sharp knife to get uniform cubes, making the salad look better. Add the peas, chopped bell pepper (or cucumber), and mix well.
4. Combining the ingredients: In a large bowl, combine the chopped vegetables with the prepared mayonnaise. Gently mix so you don’t crush the vegetables. Adjust the taste with salt and pepper, as preferred.
5. Serving: Transfer the salad to a platter and garnish with olives or slices of bell pepper if you want an elegant look. You can serve it cold, alongside toasted bread or on green lettuce leaves.
Practical tips:
- If you want an even richer salad, you can add a cup of corn or some chopped olives.
- Instead of bell pepper, you can experiment with pickled cucumbers or even sweet peppers for a fresh touch.
- Make sure all ingredients are at room temperature before starting preparation to prevent the mayonnaise from breaking.
This meatless beef salad is a versatile and tasty dish, perfect for festive meals or a light dinner. I invite you to try it and enjoy an authentic and healthy taste, full of colors!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6
Beef salad is a traditional Romanian dish, but today we will explore a creative and healthy meatless version. This salad is perfect for vegans, vegetarians, or anyone looking to reduce their meat consumption. With a creamy texture and a rich flavor, this simple recipe will impress anyone.
Ingredients:
- 2 boiled eggs
- 1 raw egg
- Oil (approximately 250 ml, at room temperature)
- 1 lemon (juice)
- 2 tablespoons of mustard
- 4 large potatoes
- 3 medium carrots
- 2 parsley roots
- 1 cup of peas (fresh or frozen)
- 1 pickled bell pepper (or pickled cucumber, as preferred)
- Salt and pepper, to taste
Preparation:
1. Boiling the vegetables: Start by washing the potatoes, carrots, and parsley roots well. Place them in a large pot with cold water and a pinch of salt. Boil for 20-30 minutes until tender but not too soft. Check with a fork – if it goes in easily, they are ready. Remove and let them cool completely.
2. Preparing the mayonnaise: In a mixing bowl, place the two boiled eggs (chopped finely) and the raw egg. Add the mustard and start whisking, gradually adding the oil. It’s important to start with the oil drizzling slowly to achieve a creamy mayonnaise. Continue mixing until the mixture thickens. Finally, add the lemon juice, salt, and pepper to taste.
3. Chopping the vegetables: Once the vegetables have cooled, chop them finely. I recommend using a sharp knife to get uniform cubes, making the salad look better. Add the peas, chopped bell pepper (or cucumber), and mix well.
4. Combining the ingredients: In a large bowl, combine the chopped vegetables with the prepared mayonnaise. Gently mix so you don’t crush the vegetables. Adjust the taste with salt and pepper, as preferred.
5. Serving: Transfer the salad to a platter and garnish with olives or slices of bell pepper if you want an elegant look. You can serve it cold, alongside toasted bread or on green lettuce leaves.
Practical tips:
- If you want an even richer salad, you can add a cup of corn or some chopped olives.
- Instead of bell pepper, you can experiment with pickled cucumbers or even sweet peppers for a fresh touch.
- Make sure all ingredients are at room temperature before starting preparation to prevent the mayonnaise from breaking.
This meatless beef salad is a versatile and tasty dish, perfect for festive meals or a light dinner. I invite you to try it and enjoy an authentic and healthy taste, full of colors!