Beef-style salad without meat

Vegetarian Beef Salad - A Celebration of Flavors

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6

In a world where vegetarianism is gaining traction, meatless beef salad becomes a popular choice for festive meals. This recipe not only offers a delicious alternative but also brings an explosion of colors and flavors to the plate, making it perfect for any occasion. Whether served at a holiday table or a gathering with friends, the vegetarian beef salad is sure to impress with its refined taste and crunchy texture.

The ingredients needed for this salad are easy to find and also packed with nutritional benefits. Carrots, celery, parsley root, and potatoes are rich in vitamins, minerals, and fiber, while homemade mayonnaise from eggs adds an extra touch of flavor. Let’s see step by step how to prepare this delicious salad!

Ingredients:

- 750 g carrots
- 150 g celery
- 150 g parsley root
- 1 kg potatoes
- 500 g peas (can be frozen)
- 500 g pickled cucumbers
- 500 g pickled bell peppers
- 4 eggs (for mayonnaise)
- Olive oil (approximately 200 ml)
- Salt and pepper to taste
- 1 teaspoon mustard (optional)

Step 1: Preparing the Vegetables

Start by washing all the vegetables thoroughly under cold running water. Then, peel the carrots, celery, parsley, and potatoes. Cut the carrots, celery, and parsley into larger pieces to ensure even cooking. You can cut the potatoes into large cubes to reduce cooking time.

Place all the vegetables in a large pot, fill it with cold water, and add a pinch of salt. Boil the vegetables over medium heat until they are tender but not too soft, about 20-25 minutes. It’s important to boil them just enough to remain whole and not mushy. Once cooked, drain them and let them cool.

Step 2: Cutting and Mixing the Vegetables

Once the vegetables have cooled, cut them into small cubes, about 1 cm. Add the peas (if using frozen peas, make sure they are thawed beforehand) and diced pickled cucumbers. The pickled bell peppers can be added sliced thinly to provide a contrast of textures and flavors.

Step 3: Preparing Homemade Mayonnaise

Now it’s time to make the mayonnaise. Separate the 4 egg yolks from the whites and place them in a bowl. Use a wooden spoon or whisk to beat them gently. Gradually add the olive oil, starting with a drop and slowly increasing the amount. Stir continuously until the mayonnaise reaches a creamy consistency. The yolks should absorb all the oil, and the final texture should be smooth. Add salt and, if desired, a teaspoon of mustard for a more intense flavor.

Step 4: Combining the Ingredients

After achieving the perfect mayonnaise, add 3/4 of it over the chopped vegetables. Mix gently to avoid crushing the vegetables. Ensure that all ingredients are evenly coated with mayonnaise. Taste the mixture and adjust the flavor with salt and pepper.

Step 5: Plating

Arrange the salad on a nice platter, giving it an even shape. Use the remaining mayonnaise to decorate the top of the salad, creating an appetizing appearance. Garnish with slices of pickled bell pepper and, if desired, you can add some fresh parsley or dill leaves for an extra splash of color.

Serving Suggestions

The vegetarian beef salad is served cold, making it perfect to enjoy alongside fresh or crispy bread. It can be accompanied by a glass of white wine or a refreshing lemonade, enhancing the taste of the fresh vegetables.

Variations and Tips

- You can add other vegetables such as beetroot or bell peppers to customize the recipe.
- If you want a lower-calorie salad, you can replace the mayonnaise with Greek yogurt or a light mayonnaise.
- For a more intense flavor, you can add olives or capers to the vegetable mix.

Nutritional Benefits

This salad is rich in fiber, vitamins A, C, and K, and essential minerals, making it an excellent choice for a healthy diet. It is also a good source of complex carbohydrates from the vegetables, providing long-lasting energy.

Frequently Asked Questions

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables to save time. Just make sure to thaw them beforehand.

2. How can I store the salad?
The vegetarian beef salad keeps well in the fridge, in an airtight container, for 2-3 days.

3. Is this recipe suitable for vegans?
To make the recipe vegan, you can replace the mayonnaise with a plant-based alternative.

In conclusion, the vegetarian beef salad is an excellent choice for any festive meal, offering a combination of flavors and textures that will delight everyone. With a little patience and attention to detail, you can create a dish that becomes the star of your table. So, embrace cooking and enjoy every step of the process!