Beet Salad

Beet Salad Recipe: flavor and color on your table

Hello! We are going to prepare a beet salad that combines freshness, flavor, and a very special smoky touch. This dish is not only visually appealing due to its vibrant color, but it also provides essential nutrients and a delicious culinary experience. Perfect for any home meal, it's easy to make and adapts to many tastes.

Preparation time

The time to prepare this salad will allow you to enjoy it without rush or complications:

• Preparation: 20 minutes
• Cooking: 45 minutes
• Total: 1 hour 5 minutes
• Servings: 2
• Difficulty: Easy

Ingredients

For the smoked beet

• 600 g purple beet
• Canola oil as needed

For the candy beet (yellow)

• 200 g candy beet
• Olive oil as needed

For the sauce and emulsions

• 150 g Greek yogurt natural unsweetened
• 10 g pink pepper
• 10 g honey vinaigrette (honey 100 ml, apple cider vinegar 100 ml, olive oil 200 ml)
• 90 g arugula
• 65 g white vinegar
• 150 g olive oil
• 100 g pecan
• 65 g bread
• 170 g water
• Salt as needed

For the praline and candied pistachios

• 200 g natural shelled pistachio
• 200 g refined sugar
• 200 g candied pistachios
• 100 g olive oil

Accompaniments

• 1 g puffed rice

If you can't find candy beets, you can use common beets and add a little carrot to provide sweetness. Greek yogurt can be replaced with natural yogurt with good consistency and no added sugar to maintain creaminess.

Utensils we will use

• Frying pan or baking sheet
• Silpat or baking paper
• Pot for cooking beets
• Strainer
• Measuring cup
• Mixing bowl
• Knife and cutting board
• Blender or immersion blender (you can use a stand blender or a hand processor)
• Spoons and spatulas

Preparation

1. Smoked beet

1. Wash and peel the beets: Wash the purple beets under the tap, dry them with a clean cloth, and peel them carefully.
2. Cut into quarters or thirds: Depending on the size, cut the beets so they cook evenly.
3. Roast in a pan: Heat canola oil in a pan over medium heat and roast the pieces until they turn an orange hue; this helps caramelize the natural sugars.
4. Bake: Place them on a baking sheet with Silpat or baking paper and cook in a preheated oven at 180 °C for 40-45 minutes, until tender when pierced with a fork.
5. Smoke: Place the beets in a perforated chafer. In another unperforated chafer, place lit wood chips to generate smoke. Cover and let smoke for 3 to 5 minutes to give it a very subtle smoky touch.

2. Smoked candy beet

1. Wash and peel: Clean and peel the candy beet, cutting it to the same size as the purple beet.
2. Roast in a pan: Use olive oil here for a more intense flavor and roast until it turns an orange color.
3. Bake: Bake at 180 °C for 20 minutes or until soft.
4. Smoke: Repeat the smoking process in a chafer just like with the purple beet but reduce the time to 2-3 minutes to avoid losing texture.

3. Prepare yogurt with pink pepper

1. Mix ingredients: In a bowl, combine the Greek yogurt with pink pepper and a pinch of salt. Stir until fully integrated.
2. Reserve: Store in the fridge for the flavors to develop until serving time.

4. Prepare praline and candied pistachios

1. Caramelize sugar: In a pan, melt the sugar until it turns honey-colored without moving too much to prevent burning.
2. Add pistachios: Incorporate the natural pistachios and mix to coat them well with the caramel.
3. Spread on tray: Place the mixture on silpat to cool and harden.
4. Process: Crush the candied pistachios until a homogeneous paste is formed. Add olive oil in a stream and mix until a slightly liquid paste is obtained.

5. Vinaigrette and arugula emulsion

1. Blend ingredients: In a blender, place arugula, white vinegar, water, pecan, and bread. Process until a uniform mixture is obtained.
2. Add oil: Pour the olive oil slowly while blending to emulsify the sauce.
3. Strain and season: Pass the mixture through a fine sieve, add salt to taste, and mix well.

6. Prepare puffed rice for texture

1. Cook white rice: Cook the rice in water until completely cooked, then cool.
2. Dehydrate rice: Spread on a tray with silpat and dehydrate at 110 °C for about 2 hours or until dry.
3. Puff rice: Heat canola oil in a deep pot to 180 °C. Add small portions of dry rice and remove quickly when they puff. Drain on absorbent paper.

To finish and serve

Mix all prepared beets with the arugula vinaigrette. Use the yogurt with pink pepper to add creaminess when assembling the salad. Decorate with pistachio praline and puffed rice to provide texture and a crunchy contrast. Serve immediately to preserve freshness and smoky aroma. This salad is ideal to accompany Mexican dishes such as jicama tostadas with tuna and mango or more elaborate dishes.

I want to share these tips with you

• Select the beets well: Prefer firm and blemish-free beets so they maintain texture and flavor when cooked.
• Smoke with care: The smoking should be light so as not to overpower the natural freshness of the beet.
• Control the cooking: To prevent the beets from becoming too soft and losing their structure, test them with a fork to perceive softness without excess.
• Use cold yogurt: The contrast of cold yogurt with warm beet enhances flavors when serving.
• Season at the end: Adjust salt and vinaigrette after mixing to control the final flavor and prevent it from being too acidic.

Nutritional Information

• Calories: 320 kcal
• Proteins: 8 g
• Fats: 18 g
• Carbohydrates: 30 g
• Fiber: 6 g

Approximate values per serving.

5 keys to make it perfect

• 1. Cut uniformly: This ensures that the beets cook evenly.
• 2. Control oven times: Pay attention to the texture, which should be tender but firm to maintain its shape.
• 3. Smoke in an enclosed space: To achieve an authentic aroma, cover the container where the beets receive the smoke well.
• 4. Balance the vinaigrette with honey: Honey softens the acidity and adds a sweet touch that enhances the beet.
• 5. Add crunchy texture: Puffed rice and praline provide a perfect contrast to the softness of the beet.

When is it ideal to enjoy it?

This beet salad is ideal for family celebrations, a light summer lunch, or as a colorful appetizer at formal meals. Its freshness and combination of textures invite sharing at tables where authentic and healthy flavors are valued. You can serve it accompanied by arugula pesto pasta with shrimp or complement with some chistorra tostadas with avocado and chipotle for a complete meal.

Comparison table

When is it ideal to enjoy it?

The beet salad is perfect for family gatherings, outdoor picnics, or as a light dish on hot days. Its freshness and diversity of ingredients provide energy and vitality, ideal for sharing pleasant moments. It is an excellent option for those who enjoy healthy and colorful food, and it pairs perfectly with accompaniments such as quinoa salads with edamame for a balanced and nutritious menu.

Share your experience

Cooking is for experimenting and sharing. Have you tried this beet salad yet? Tell us how it turned out for you, if you added any ingredients you like, or your tricks to improve it. Leave your comment and share your own culinary secrets!

Culinary glossary

• To smoke: To cook with smoke to flavor food.
• Mixer: Appliance for mixing ingredients quickly and homogeneously. Homemade alternative: blender.
• Mold: To shape a preparation using molds; here a glass or cup can be used for presentation.
• Praline: Paste or mixture made with nuts and caramelized sugar.
• Pink peppercorn: Seed with a mild and aromatic flavor that adds a special touch.
• Silpat: Silicone baking mat; can be replaced with parchment paper.

Beet Salad

Beetroot Salad: step-by-step recipe crispy on the outside and juicy on the inside. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: salad, beetroot, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT20M

Cooking Time: PT40M

Total Time: PT60M

Recipe Ingredients:

• For the salad:
• 2 medium beetroots, cooked and peeled
• 1 cup chopped romaine lettuce
• 1 cup fresh spinach
• 1 orange, peeled and segmented
• 1/2 cup shredded or diced turkey, you can use chicken breast if you prefer
• 1/3 cup toasted walnuts
• 1/4 cup crumbled goat cheese
• For the dressing:
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 finely chopped garlic clove
• 1/2 cup natural orange juice
• 1/4 cup honey
• 2 tablespoons fresh chopped rosemary
• Salt and pepper to taste

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 40 minutes

Total: :

Total: 1 hour

Servings: :

Servings: 4-6 people

Difficulty: :

Difficulty: Easy

Boil the beet: :

Boil the beet: Place the beets in a pot with plenty of water and salt. Cook over medium heat until tender, approximately 40 minutes. Then, remove, let cool and Peel the skin with your fingers or a soft knife.

Cut into cubes: :

Cut into cubes: Once peeled, cut the beetroot into medium cubes to facilitate its incorporation and presentation in the salad.

Prepare the greens: :

Prepare the green leaves: Wash the lettuce and spinach well, drain them to remove excess water and cut them into small pieces if necessary.

Segment the orange: :

Segment the orange: Peel the orange and divide into segments, removing the white membrane that covers them to prevent bitterness.

Assemble the salad: :

Assemble the salad: On a base of green leaves, place the orange segments, the turkey, the walnuts, the diced beetroot, and the goat cheese.

Prepare the dressing: :

Prepare the dressing: In a jar, combine the vinegar, oil, garlic, orange juice, honey, and rosemary. Shake or mix with a fork until a uniform emulsion is obtained.

Serve: :

Serve: Before serving, drizzle the salad with the dressing and mix gently to distribute it evenly. Enjoy this fresh and healthy option.

Measure ingredients precisely: :

Measure ingredients precisely: Add dressing ingredients little by little, adjusting to taste and preventing the salad from becoming too sour or sweet.

Use fresh and quality ingredients: :

Use fresh and quality ingredients: The quality of the beetroot, cheese, and nuts largely defines the final result.

Assemble in layers: :

Assemble in layers: Ensure an attractive presentation by layering the ingredients or arranging them in an order that highlights each one, and finish with cheese and nuts for a striking visual effect.

Serve immediately: :

Serve immediately: The beet salad is best enjoyed fresh, as the ingredients retain their texture and vibrant flavor.

Serve with bread or toast: :

Serve with bread or toast: Like those from La Costeña, which provide a crunchy touch and complete the experience.

Vary the ingredients: :

Vary the ingredients: Add apple, avocado, or different nuts according to the season or preference, achieving new flavor profiles.

Garnish with fresh herbs: :

Decorate with fresh herbs: Basil, cilantro, or rosemary visually and aromatically enhance the dish.

Select fresh beets: :

Select fresh beets: Firmness and intense color are key to ensuring sweetness and good flavor. Avoid those with spots or wrinkled skin.

Control cooking time: :

Control cooking time: Boiling for too long can make the beetroot lose texture, while too little time can leave it hard. The fork test is essential.

Prepare the dressing with precision: :

Prepare the dressing with precision: The proportion between sweet and sour must be balanced. My advice is to adjust the honey and vinegar according to the intensity of the ingredients.

Serve at the right time::

Serve at the right time: The salad best maintains its color and freshness if consumed within the first few hours after preparation. Use covered containers to store it in the refrigerator if necessary.

Editor's Rating:
4.6