This was intended to be a light meal of beetroot salad on a bed of lettuce and micro greens, but somehow it developed into a lot more.
While the beets and carrot were parboiling I sprinkled kosher salt over sliced sweet onions, and after letting them sit for a few minutes I blanched the onions by pouring boiling water over them. The blanched onions were immediately cooled under running water and drained.
To the onions I added minced green chili, carrot strips, cucumber cut into matchsticks and beetroot matchsticks.
I sometimes use a toothpick to assist in cutting sliced vegetables into matchsticks. I’ll stack the slices so that one side of the stack is perpendicular to the cutting board and insert the toothpick one matchstick width from the vertical edge. This prevents the slices from sliding around. The last two cuts are on both sides of the toothpick.
I flavored the beet salad with Ume Plum Vinegar, which is salty and acidic with just a hint of sweetness. It needed more acidity so I squeezed in the juice of half a lime.
Plans for a light meal went by the wayside when I decided to make a vegetable rice dish.