Beetroot salad

Quick Beetroot and Garlic Salad: An Explosion of Flavors and Colors

Preparation time: 10 minutes
Total time: 10 minutes
Number of servings: 4

Who doesn’t love a quick and tasty salad? This beetroot and garlic salad is not only simple but also packed with nutrients, offering a unique flavor that will delight the taste buds of any healthy food lover. The origins of this salad are deeply rooted in culinary tradition, being a popular dish that brings together simple yet flavorful ingredients. Beetroot, with its vibrant hues, is known for its antioxidant properties and high vitamin content, while garlic adds not only flavor but also health benefits.

Necessary ingredients:

- 500 g cooked beetroot (you can also find canned cooked beetroot in stores, which will save you time)
- 5-6 cloves of garlic (fresh for an intense flavor)
- 2-3 tablespoons extra virgin olive oil (choose a good quality oil for a perfect taste)
- 2-3 tablespoons vinegar (you can experiment with different types of vinegar, such as balsamic or apple vinegar)
- Salt, to taste

Preparation technique:

1. Preparing the ingredients: If you don’t have cooked beetroot, you can boil the beetroot in salted water for about 40-60 minutes until it becomes soft. Let it cool, then peel it. If you opted for pre-cooked beetroot, go directly to the next step.

2. Cutting the beetroot: Cut the beetroot into small cubes. These will absorb the dressing flavors and add a pleasant texture to the salad.

3. Preparing the garlic: Peel the garlic cloves and slice them thinly. If you enjoy more intense flavors, you can crush the garlic with a knife to release more of its juices.

4. Mixing the ingredients: In a large bowl, combine the chopped beetroot with the garlic slices. Add the olive oil and vinegar, then mix well to ensure an even distribution of flavors. Season with salt to taste.

5. Serving: Letting the salad sit for a few minutes will intensify the flavors. You can serve this salad as an appetizer, side dish, or even as a main course if paired with a slice of toasted bread.

Useful tips for a perfect salad:

- Choose fresh beetroot: If possible, choose fresh beetroot as it has a more intense flavor and better texture.
- Experiment with dressings: You can add honey or maple syrup for a sweet touch, or spices like black pepper, cumin, or even chili flakes for a bit of heat.
- Delicious additions: For extra flavor, you can add toasted nuts or crumbled feta cheese. These ingredients pair perfectly with the sweetness of the beetroot.

Nutritional benefits:

Beetroot is an excellent source of fiber, vitamin C, iron, and antioxidants. Eating beetroot can help improve blood circulation and lower blood pressure. Garlic, on the other hand, is known for its antibacterial and anti-inflammatory properties, positively impacting the immune system.

Frequently asked questions:

1. Can I use raw beetroot?
While cooked beetroot is softer and sweeter, you can use raw beetroot, but be aware that it will have a crunchier texture.

2. How do I store the salad?
The salad can be stored in the refrigerator in an airtight container for 2-3 days. The flavors will intensify as it sits, but the beetroot texture will become softer.

3. What type of vinegar should I use?
Apple cider vinegar is a popular choice for beetroot salads, but balsamic vinegar offers a pleasant sweetness. Experiment to find the combination you like best.

Recipe and drink pairings:

This salad pairs wonderfully with grilled steak or baked fish. You can also enjoy it with a refreshing drink, such as mint tea or a fruit cocktail. For a light dessert, we recommend an apple tart or a citrus sorbet, which will perfectly complement the meal.

Personal note:

This beetroot salad has become a family favorite, and every meal becomes more vibrant with these colors! I love serving it on special occasions, adding a splash of color to the table. I encourage you to personalize your recipe by adding ingredients you like and transforming it into a dish that reflects your culinary style. Enjoy your meal!