Beetroot for salad

Red Beet Salad: A Nutritious Delicacy for Winter

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: 4

Red beet, a versatile and nutrient-rich vegetable, is known not only for its sweet and earthy flavor but also for its extraordinary health benefits. This ingredient is a true champion in the fight against diseases, possessing antioxidant and anti-inflammatory properties. Additionally, it is an excellent source of B vitamins, particularly folic acid, which supports nervous system health and is essential for fetal development. Moreover, red beet is very resilient to cold, making it an ideal ingredient for salads in the winter season.

Ingredients:

- 3 large, fresh beets
- 10 tablespoons of sugar
- 5 tablespoons of salt
- 1/2 liter of vinegar (preferably from wine or apples)
- 2 liters of water

Step by Step:

1. Boiling the Beets:
Start by washing the red beets thoroughly under a stream of cold water to remove any impurities. It is essential not to peel them before boiling, as the skin helps retain nutrients. Place the beets in a large pot and add enough water to cover them completely. Bring the water to a boil, then reduce the heat and let the beets simmer over medium heat for about 45-60 minutes, or until they can be easily pierced with a fork.

2. Cooling and Peeling:
Once the beets are boiled, remove them from the water and let them cool for a few minutes. Once they are cool enough to handle, peel the skin off using a knife or your fingers. It should come off easily.

3. Cutting the Beets:
Cut the peeled beets into pieces or thin strips, depending on your preference. I prefer to use a wavy knife for a more attractive look in the salad, but you can also opt for a grater if you want finer strips.

4. Preparing the Marinade:
In a separate pot, add 2 liters of water, 5 tablespoons of salt, and 10 tablespoons of sugar. Bring to a boil and stir well to dissolve the salt and sugar. Once the mixture reaches boiling point, add the vinegar and let it boil for 2-3 minutes.

5. Assembling the Salad:
Pour the hot marinade over the cut beets, ensuring that all pieces are evenly covered. Let the salad cool to room temperature, then transfer it to an airtight container.

6. Storing:
You can keep the beet salad in the fridge for up to 2 weeks. It is also an excellent option for canning and sealing, allowing you to enjoy this delicacy throughout the year.

Serving Suggestions:

Red beet salad can be served as a side dish alongside meat dishes or added to mixed salads. I recommend serving it with a yogurt and dill dressing or goat cheese for an interesting contrast of flavors. You can also add some toasted nuts for an extra crunch.

Tips and Tricks:

- Varieties of Beets: You can experiment with different types of beets, such as golden beets or chioggia beets, which add a splash of color and a slightly different taste.
- Calories and Nutritional Benefits: Red beet is low in calories (about 43 kcal/100g) and high in fiber, making it an excellent choice for a healthy diet. It also contains natural nitrates, which may help improve blood circulation.
- Frequently Asked Questions:
- *Can I use canned beets?* While fresh beets have a superior taste and more nutrients, you can use canned beets in a pinch.
- *How can I use leftover beets?* You can make a beet puree by adding a little butter and salt or use it in soups for an extra splash of color and sweetness.

Try this simple red beet salad recipe and discover how easy it is to bring a touch of health and color to your winter meals. Its nutritional benefits and versatility make it a staple ingredient, and its sweet flavor will delight both adults and children. Enjoy!