Beet Salad Recipe
Beet Salad Recipe. I copied this verbatim. I have no idea whole the character cook this is but I typed it down exactly as it was written.
Beet Salad Recipe. I copied this verbatim. I have no idea whole the character cook this is but I typed it down exactly as it was written.
- Carbohydrate 41.6428 g
- Cholesterol 0 mg
- Fat 28.6616 g
- Fiber 9.61899983406067 g
- Protein 5.8958 g
- Saturated Fat 4.10621 g
- Serving Size 1 1 Serving (401g)
- Sodium 2146.33 mg
- Sugar 32.0238001659393 g
- Trans Fat 24.19873 g
- Calories 410 calories
Step-by-step
- Wash the beets, just to remove any dirt.
- Get a large pan of water boiling.
- Toss int he beets and boil gently until tender - you should be able to skewer on through without too much resistance.
- For an average sized beet - this might take around 30 to 40 minutes.
- When the beets are cooked, remove from the water, and let them cool just enough to touch.
- Rub each beet with a towel to remove the skin.
- This is best done when the beet is really pretty hot - the skin comes off far easier.
- Sure, you might burn your hands, but it is worth it.
- Allow the beets to cool.
- Once the beets are cool, break out the mandolin slicer.
- Set it to perhaps the thinnest setting, and start slicing the beets acrossways.
- Finely dice the garlic.
- Me being rather anal with stuff like this - because you see the garlic on top of the beets, try and a pretty consistent, even looking dice.
- Finely chop the parsley.
- To assemble - lay the slices of beet out on a plate.
- Sprinkle the garlic and parsley over the beets.
- Do the same with a little sea salt.
- I find it is far more effective to do this from a great height - you get a much more even spread that way, instead of concentrating your seasonings in one spot.
- Don't get all flouncyJame Oliver with it though!
- To finish, drizzle a good glug of sherry vinegar over, and then do the same with the olive oil.
- Let it sit for ten minutes to let the flavors swap phone numbers.
- This is best made around the time you want to eat it.
- I find that boiled beets can last a couple of days in the fridge no problem, but doing so with them sliced isn't a great idea, they loose some texture that is for sure.
- I make this salad to take to work, and just hike along a whole beet and my Japanese slicer.
- Sure I might look like a prat in the office kitchen, slicing up the beets, but it is worth it.
- Let your office workers eat their twinkies and make jokes.
Unlike a traditional roasted root vegetable medley that develops concentrated sugars through dry heat, this boiled beet preparation yields a clean, tender texture with a distinct earthy brightness. Boiling roots submerged in water gelatinizes starches evenly without scorching the exterior. Testing doneness requires piercing the center with a paring knife; zero resistance indicates the interior is fully cooked.
Peeling warm roots is significantly easier than handling them cold. Friction from a rough kitchen towel strips the skin instantly while the vegetable remains hot to the touch. A mandoline slicer produces uniform cross-sections essential for consistent seasoning distribution. Adjust the blade setting to 1.5 millimeters for optimal translucency.
Raw garlic retains harsh sulfur compounds when minced too coarsely. Mince the clove to a fine brunoise so it disperses smoothly across the plate rather than dominating single bites. Dropping flaky salt from an elevation distributes crystals across a wider surface area, preventing concentrated saline pockets. Sherry vinegar provides an aged, nutty acidity that cuts through the natural sweetness of the beets far better than standard distilled white vinegar. Substitute red wine vinegar at a one-to-one ratio if sherry is unavailable.
Allowing the composed dish to rest for ten minutes enables the vinegar and olive oil to penetrate the cellular walls of the root slices. Slicing the vegetables in advance causes moisture loss and softens the crisp edges, so process them immediately prior to serving.
