Rediscovering classic beetroot salad: A taste of tradition

Beetroot salad was a vital part of traditional dinners, often served with meats and potatoes or enjoyed as a light snack. The preparation is quite simple. Today, we often opt for modern versions of this salad, adding various ingredients, but it's worth revisiting the traditional methods to appreciate the pure taste of the beets in their simplest form.

Beets are a nutrient-rich vegetable that should be a regular part of your diet. They are abundant in vitamins (A, C, K, and B-group vitamins), as well as minerals like potassium, magnesium, and iron. Additionally, beets contain natural antioxidants that support the immune system and help combat free radicals. Regular consumption also benefits the circulatory system – aiding in the production of red blood cells and potentially reducing blood pressure.

With their high fibre content, beets positively impact digestion, enhancing the proper functioning of the intestines. Moreover, their natural sweetness makes them a lovely addition to various dishes, not just salads.

Beetroot salad is a dish that deserves to be recreated in your kitchen. Its simplicity and unique taste make it suitable for various dishes, from meat roasts to light lunches. By following this traditional recipe, we can savour the taste of beets as they were prepared in the past—without unnecessary additions and full of flavour.

Ingredients:

            
• 4 medium beets,
• 1 apple (preferably slightly sour, e.g., a grey rennet),
• 1 tablespoon of apple cider vinegar or lemon juice,
• 1 teaspoon of sugar (or honey),
• 2 tablespoons of vegetable oil (e.g., sunflower oil),
• Salt to taste,
• Pepper to taste.

The tradition of making beetroot salad dates back to ancient times when they were one of the most commonly grown vegetables on farms. Due to their easy cultivation and long storage capability, beets were readily available year-round, making them an ideal ingredient for various salads.

Preparation:

1. Wash the beets, place them in a pot, cover them with water, and cook over low heat for about 1 to 1.5 hours until they are soft. Then drain, cool, and peel the skin.
2. Grate the cooked beets on a coarse grater. Peel and core the apple and grate it as well.
3. In a bowl, combine the grated beets and apple. Add apple cider vinegar (or lemon juice), sugar, salt, and pepper, pour in the oil, and mix thoroughly.
4. It is best to let the salad sit in the refrigerator for 15 to 30 minutes to allow the flavours to meld before serving.