Emma Miller
Beet salad with feta cheese, orange, and herbs
Ingredients:
- Beets – 1 pc.
- orange – 1 pc.
- feta cheese – 100 gr
- Greens (parsley, ruccola, iceberg lettuce, or other) – to taste
- olive oil – 4 tbsp.
- lemon and orange juice – 1 tbsp. each
- mustard in grains – 1 tsp.
- honey – 1 tbsp.
This simple salad is a great version of a dish of beets baked in the oven. To prepare it, you need to bake the vegetable in foil until fully cooked at 180-200 degrees. Baking time depends on the size of the beets.
Feta and beets (pre-cleaned) cut into cubes. Orange peel the skin, remove the membranes and seeds, and also cut into cubes. Greens chop or tear with your hands.
Mix olive oil, citrus juice, honey, and mustard, and pour the dressing over the salad.
Hot beet soup
- beets – 150g
- potatoes – 150 g
- chicken broth – 500 g
- onion – 100 g
- half lemon juice
- tomato paste – 1.5 tbsp
- sunflower oil for frying
- sour cream – to taste
- Greens (dill, parsley) – to taste
Hot beet soup – an excellent version of what you can make from beets and potatoes, for example, when there are no other ingredients for borscht at home.
To prepare the potatoes, you need to peel them, cut them into cubes, and put them to boil in the broth over medium heat for about 15 minutes. Meanwhile, send finely chopped onions to a frying pan with heated oil, after a minute add grated raw beets. After a few minutes of frying, add tomato paste and lemon juice. Over low heat, simmer for about 10 minutes.
Add the roasted vegetables to the potatoes with the broth. Taste and season with salt and pepper. Bring to a boil and simmer on low heat until all ingredients are tender. The finished soup can be garnished with greens and served with sour cream.
Beet carpaccio with original dressing
- beets – 1 piece.
- ginger – 20 grams
- sugar – to taste
- lemon juice – 2 tsp.
- lemon peel – 20 gr
- soy sauce – 2 tbsp.
- olive oil – 1 tbsp.
- coriander, mint – to taste
Carpaccio appetizer – an excellent version of a simple and spectacular dish of boiled beets. The vegetable should be boiled, if desired, not until fully cooked – so that it is not raw, but also pleasantly crispy. The cooked beets need to cool, cut into thin rings and place on a plate in a single row. For the dressing, mix grated ginger, sugar, lemon zest and juice, soy sauce, and oil. Garnish with cilantro and mint if desired.
