Beetroot salad with garlic

Beetroot salad with garlic - A delicious and healthy combination

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4-6 servings

Welcome to my kitchen, where today we will explore a recipe for beetroot salad with garlic, a wonderful combination of flavors that will delight your taste buds. This salad is not just an explosion of tastes but also a fantastic source of nutrients. Beetroot is rich in vitamins, minerals, and antioxidants, making it a valuable ingredient for any meal.

Beetroot has a fascinating history, cultivated since ancient times for its health benefits and its vibrant color, which adds a splash of cheer to any meal. Additionally, horseradish and garlic are known for their anti-inflammatory and immune-boosting properties, turning this salad into a true superfood.

Ingredients:
- 1 kg beetroot
- 4 tablespoons grated horseradish
- 4 tablespoons honey (preferably organic)
- 4 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cumin seeds
- 100 ml balsamic vinegar from Modena
- 1 teaspoon salt

Step by step for a perfect salad:

1. Preparing the beetroot: Start by washing the beetroot thoroughly under cold running water, ensuring that any dirt is removed. Then, place the beetroot in a pot of boiling water and let it cook for about 30 minutes or until tender (you can check with a knife).

2. Peeling the beetroot: After boiling, drain the water and let it cool slightly. Then, peel the beetroot, which should come off easily. Once peeled, cut the beetroot into thin strips or you can use a grater for a finer consistency, depending on your preference.

3. Mixing the ingredients: In a large bowl, add the sliced beetroot. Add the grated horseradish, honey, chopped garlic, olive oil, cumin seeds, balsamic vinegar, and salt. Mix well until all ingredients are evenly distributed. Taste and adjust the seasoning according to your preference, adding more horseradish or honey depending on how spicy or sweet you like it.

4. Marinating: Although the salad can be served immediately, I recommend letting it chill in the refrigerator for a few hours, ideally overnight. This time allows the flavors to meld and become more intense, giving you an exceptional culinary experience.

5. Serving: This salad can be served as a side dish alongside meat or fish dishes, but it is also an excellent choice as an appetizer or platter of starters. You can serve it with a slice of toasted bread or crackers for a contrast of textures.

Practical tips:
- If you want to add extra flavor, you can also include some roasted nuts or pumpkin seeds.
- The salad keeps well in the refrigerator in tightly sealed jars and can be consumed for up to a week.
- Beetroot can stain, so it's wise to use gloves when handling it.

Frequently asked questions:

1. Can I use canned beetroot?
Yes, you can use canned beetroot, but the taste will be different. Fresh beetroot has a more intense texture and flavor.

2. Is this salad vegetarian?
Absolutely! It is a 100% vegetarian salad, perfect for anyone looking to adopt a healthy lifestyle.

3. Can I substitute balsamic vinegar?
If you don't have balsamic vinegar, you can use apple cider vinegar or red wine vinegar, but the final taste will vary.

Nutritional values (per serving):
- Calories: approximately 150 kcal
- Fat: 6 g
- Carbohydrates: 25 g
- Protein: 3 g
- Fiber: 5 g

This beetroot salad with garlic is not just a simple and quick recipe, but also an excellent way to bring a touch of health into your diet. Whether you serve it at a dinner with friends or enjoy it as a healthy lunch, it will surely be appreciated. Don't forget to share this recipe with your loved ones and enjoy every bite!