Root vegetables salad

So last time I went shopping I picked up a couple of nice red beets and I decided to make a root vegetable salad. Now in Italy you almost never find raw beets as they are sold already baked. And now I understand why! To get a truly soft red beet you have to cook it for a loooooong time. It took about 3 hours in a 350F oven and after that I left the beet in the cooling down oven for another 2 hours or so. I suspect you might be able to cut the time down by turning the temperature up to 450F, but I am pretty sure it still will take at least 1 and 1/2 hour. Anyway I know this makes you think it’s not worth it, but trust me the only thing difficult about this dish is find the time in your busy schedule to cook the beet. The rest is easy.

Root vegetables salad

Ingredients

  • 1 red beet
  • 1 rutabaga and/or 1 large potato and/or 2 turnips
  • onion or chive (optional)

Directions

  1. That is how it works: as you might have guessed you get a red beets and other root vegetables: rutabaga, turnip, potatoes, you choose. I would recommend turnips or potatoes or both. Turnips complement the sweet flavor of red beets with a bitter note and potatoes complement the texture. Anyway the procedure is always the same: bake the root vegetables in the oven wrapped in aluminum foil until they are soft and tender. Let them cool down, peel them and dice them up. Put all the veggies in a bowl and dress them with olive oil, vinegars and salt. If you like it add a bit of chive or diced onion.
  2. Pretty good side-dish to go with a lot and the best part is that is probably one of the cheapest vegetable dishes you can cook in winter!

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