Beetroots: A winter superfood and the perfect salad ingredient
Beetroots are a popular vegetable that we still don't fully appreciate. They can be eaten in many ways. They are most often served as a side dish for dinner, but they are also a good ingredient for salads, spreads, or desserts. When you have more time, prepare a delicious winter salad from them. My aunt shared this recipe with me. What do I like most about it? The beetroots don't require pasteurisation!
26 July 2024 19:01
Although ready-made beetroot salads are available in every store, homemade ones are incomparable. It's worth making at least a few jars for special occasions.
Forget about boring salads. With this recipe, you can be sure of second helpings
Beetroots require some "processing" because you must cook them and grate them. However, they repay you with wonderful taste and nutritional value. They contain vitamins C and B vitamins. They are also rich in iron, magnesium, potassium, and manganese. Beetroots provide fibre that supports the digestive system. They also contain nitrates converted into nitric oxide, which can lower blood pressure, and betaine, which supports the liver. The flavonoids in beetroots also support heart health. That's why nutritionists recommend that these vegetables be part of our diet year-round. They are considered some of the healthiest in the world. In winter, we can also reach for pickled beetroot in jars.
Not just for sauce
My aunt has been making beetroot salads with peppers and onions for years. It's a great addition to meat dishes, especially stews. You can also eat it as a sandwich topping. It tastes perfect with hummus or cheese.
Beetroot salad for the winter
Ingredients:
- 3 kg of beetroots,
- 1 kg of red peppers,
- 1 kg of onions,
- allspice and bay leaves to taste.
Marinade:
- 1 cup of sugar,
- 1 cup of 10% vinegar,
- 1 cup of oil,
- Two tablespoons of salt.
Preparation method:
- Wash the beetroots and cook them with the skin on. This way, they will retain the most nutrients.
- Peel the onions and peppers. Remove the seeds from the peppers. Chop the vegetables fairly finely. Salt them and set aside for 2 hours.
- Peel the cooled beetroots and grate them on a coarse grater.
- Prepare the marinade from the given ingredients. Bring it to a boil and add the bay leaves and allspice to taste.
- Add the onions and peppers, and cook for about 5 minutes.
- Then, add the grated beetroots. Cook for another 5 minutes.
- Put the hot salad into jars (previously washed and sterilised). Turn them upside down and leave them to cool. Store the salad in a dark and cool place.
