Rote-Bete-Salat: Beetroot salad.
- 4 medium beetroots
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon mustard
- 1 teaspoon honey (optional)
- 1 small red onion, finely chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh parsley or dill, chopped
- Crumbled feta or goat cheese (optional)
- Roasted walnuts or almonds (optional)
Introduction:
Hello, dear friends! In today's video from ELINAs Rezeptewelt, we'll be making an incredibly delicious beetroot salad that has absolutely captivated me. Reminiscent of the dishes from my grandmother's kitchen, this salad brings back the fond memories of beetroot delights from my childhood. I've been enjoying this recipe so frequently that I'm excited to share it with you, and I hope you have as much fun watching and cooking it as I did. Let's make this delightful beetroot salad together!
Ingredients:
- 2 cooked beetroots
- 1 onion
- 3 pickled cucumbers (gherkins)
- Fresh herbs (such as parsley or dill)
- 2 boiled eggs
- 1 fresh garlic clove (optional)
- Sunflower oil for frying
- Salt and pepper, to taste
- Your favorite light salad cream or mayonnaise, to taste
Equipment:
- Non-stick frying pan
- Grater
- Knoblauchpresse (garlic press)
- Knife and cutting board
- Mixing bowl
- Egg slicer (optional)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3-4
Instructions:
1. Start by peeling and finely dicing the onion. In a frying pan with a little oil, sauté the onion until it's translucent or golden brown. Set aside to cool.
2. Slice the pickled cucumbers into fine strips.
3. Choose your fresh herbs, such as dill or parsley, and finely chop them. Set aside.
4. If you're not keen on stains, wear gloves to handle the beetroots. Grate the cooked beetroots using the coarse side of your grater.
5. In a large mixing bowl, combine the grated beetroot, sautéed onions, and sliced pickled cucumbers.
6. Take your boiled eggs and slice them into cubes using an egg slicer or knife, then add them to the mixing bowl.
7. If you're a garlic lover, press a fresh garlic clove into the salad mix. This step is optional, so adjust the amount of garlic to your preference or omit it entirely.
8. Add the chopped herbs, along with a good pinch of salt and pepper. Gently toss the salad to combine all the ingredients.
9. To finish, stir in your favorite salad cream or mayonnaise, according to your taste preference. If you want to keep it lighter, you can use a low-fat alternative.
10. Mix everything until well combined. Now, perform a taste test and adjust seasoning if necessary.
11. Serve the salad and enjoy the vibrant flavors!
Cooking Tips:
- Save time by using pre-cooked beetroots, available at most grocery stores.
- Adjust the amount of salad cream or mayonnaise to how creamy you'd like your salad.
- If you have leftovers, store in an airtight container in the refrigerator for up to 2 days.
Remember to visit and subscribe to ELINAs Rezeptewelt at https://www.youtube.com/@ELINAsRezeptewelt for more delightful and heartwarming recipes just like this one.
YouTube channel - ELINAs Rezeptewelt: https://www.youtube.com/@ELINAsRezeptewelt
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