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Beetroot salad

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Ingredients for 4 servings:

  • 250 g beetroot, cooked
  • 150 g apples
  • 1 piece(s) ginger (approx. plum-sized)
  • 1 tbsp cumin
  • 2 tbsp sesame seeds
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp oil (sesame oil)
  • chili powder
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

exotic species

Peel and coarsely grate the beets and apples. Peel and finely chop the ginger. Toast the cumin seeds in a pan and then grind them into a powder using a mortar and pestle. Toast the sesame seeds as well (note: this goes very quickly). Place everything in a bowl and mix. Make a salad dressing from lemon juice, olive oil, and sesame oil with chili powder and salt. Mix into the salad. Let it rest in the refrigerator for about 1/2 hour before serving. Makes 4 small salad servings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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