Egypt Independent

Daily Ramadan Recipe #23 – A beet salad trio



Often featured as an artless pile of pickles, beets are not the most glamorous vegetable, or most widely loved. But along with being cheap, easy to find, and exceptionally nutritious, they have a sweet, earthy flavor that, if featured well, is truly delectable. There are many ways to prepare this most purple of vegetables, but the best may be cold and in a salad. Below are three easy beet salads sure to transform your idea of what a beet can be, and add a welcome splash of color to your iftar table.

Russian-style Beet Salad

Ingredients:
5 medium beets
3 tablespoons mayonnaise
2 cloves of garlic, minced
salt and pepper to taste

Directions:
1. Peel and boil the beets until they are soft, but not mushy
2. When beets have cooled, shred them with a cheese grater
3. Mix mayonnaise, garlic, salt, and pepper into the shredded beets
4. Adjust quantities to taste
5. Serve fresh, and cold

Raw Beet Salad

Ingredients:
5 medium beets
3 tablespoons apple cider vinegar
2 tablespoons olive oil
2 cloves of garlic, minced
2 teaspoons honey or sugar
¼ cup parsley or cilantro
salt and pepper to taste

Directions:
1. Peel and grate raw beets with a cheese grater
2. Mix in vinegar, olive oil, garlic, honey, herbs, salt and pepper
3. Adjust quantities to taste and serve

Roasted Beet Salad with Arugula

Ingredients:
5 medium beets
¼ cup walnuts
1 small bunch arugula
2 tablespoons minced shallot
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
juice of one small lemon
¼ cup salty white cheese, such as feta

Directions:
1. Preheat oven to 220 degrees Celsius
2. Wash beets, wrap in in foil, and place on a baking pan in the oven to roast for about an hour
3. Set beets aside to cool, when cool enough to touch, remove skins and cut into ¼-inch thick slices, set aside
3. Chop walnuts and set aside
4. Combine shallot, red wine vinegar, olive oil, sugar, and lemon juice into vinaigrette
5. Toss beets in vinaigrette until well coated
6. Mix arugula in with beets
7. Arrange beets and arugula on a plate, sprinkle with walnuts and cheese