Wednesday, September 11, 2013

Fried Beet Salad # Vegan MoFo

Beet, the root vegetable is the king and queen of all vegetables in Poland. It is very fitting to include a beet recipe in My month in Polish food theme, in this instance, today.

I love beets! The idea of starting Beet! The Awesome Root Vegetable fan club crossed my mind a few times. However, I have decided to take my passion for beets elsewhere. I mean...who has time for answering fan email/mail about beets, right?

Although, I will make an exception, and answer any remarks regarding this recipe in the comment section below.

Go beets!

Fried Beet Salad! Painted birds love it too. 
1-2 tablespoons olive oil
3-4 medium size beets, boiled, peeled and shredded
1 small onion, finely chopped
Freshly ground black pepper to taste
Freshly ground sea salt to taste
1 teaspoon raw cane sugar
1-2 teaspoons freshly squeezed lemon juice
Fresh dill for garnish

Place unpeeled beets in a medium pot with plenty of water: enough to submerge the beets completely. Bring to a boil, lower the heat to medium-low and cook until fork tender, for about 25-30 minutes. Set aside on a plate to cool off.

While the beets are cooling, chop the onion, and sauté it in oil, using a non-stick skillet, for 5-6 minutes.

By now, the beets should be ready to handle, peel the skin and shred the beets in a food processor or use a manual grater. Add shredded beets, pepper, salt, and sugar to the onion. Mix well and continue sautéing the beets with the onion for another 10-15 minutes. Turn off the heat. Add lemon juice and garnish with fresh dill. Serve as an appetizer or a side dish.

To make a nice presentation, place the beet salad in a small tea cup coated with non-stick cooking spray. Flip it over on the presentation plate, garnish with dill and serve.


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