Roasted beet salad

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make roasted beet salad? Everything is very simple! Prepare the necessary ingredients. Wash the beets under running water and be sure to scrub with a brush or the hard side of a sponge to remove soil particles. I recommend walnuts: they perfectly highlight the sweetness of beets. But the greens can be anything: from spicy cilantro to calmer-tasting parsley.

2. STEP 2

   

   Beets must be peeled using a small knife or vegetable peeler. Chop the beets into thin strips. You can grate the vegetable on a coarse grater. The finer the beets are chopped, the faster and more evenly they will cook.

3. STEP 3

   

   Heat the sunflower oil in a frying pan and add the beets to fry. Fire is medium. I have a steel frying pan, but when starting out on your cooking journey it may be safer to use a non-stick frying pan.

4. STEP 4

   

   Beets should be fried, not stewed! Therefore, we do not cover it with a lid. Roasting times may vary due to the quality of the beets, the cut chosen and the utensil used. I fried mine for 20 minutes, stirring occasionally. And you focus on the softness of the beets. As soon as the piece can be easily broken, move on to the garlic. Grate the garlic on a fine grater and add to the pan. Because garlic contains a lot of sugar, it can burn quickly.

5. STEP 5

   

   Place the beets in a bowl and season with lemon juice and salt.

6. STEP 6

   

   Just before serving (directly in salad bowls), garnish the dish with finely chopped fresh herbs and finely chopped walnuts. Bon appetit!

Comments on the recipe

Natalia M

26.11.2023

4.5

Thanks to our website, I’m learning new ways for me to prepare completely ordinary products) I would never have thought of frying beets. I trusted the recipe and prepared a salad, which both my husband and I were delighted with, and even my daughter said that “the salad is the bomb”) I had five small beets. At first I tried to grate them for Korean salads, but this turned out to be not easy, and besides, the cutting turned out to be very thin, so it would definitely be stewed and not fried. So I cut it into cubes with a knife. I also fried it for 20 minutes. At the same time, the beets remained quite hard, they definitely did not fall apart. These turned out to be such delicious crispy cubes) When I added garlic to the pan, such a stunning aroma came out! I love the smell of roasted garlic. Lemon juice comes in very handy here and the amount is just right. I seasoned the beets a little with sugar to enhance the taste. The salad turned out to be unusual, but tasty. Beets are sour-spicy and slightly sweet. The consistency is slightly hard, crispy, with a clear toasting effect. Delicious salad, I'll take note.