Beetroot Salad (and more)

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.

beet salad


To the onions I added minced green chili, carrot strips, cucumber cut into matchsticks and beetroot matchsticks.

beet salad

beet salad

beet salad

beet salad

beet salad


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.

beet salad


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.

ume plum vinegar

beet salad


Plans for a light meal went by the wayside when I decided to make a vegetable rice dish.

beet salad

beet salad

beet salad

beet salad

beet salad

beet salad

beet salad



 


8 thoughts on “Beetroot Salad (and more)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s