A step-by-step recipe with a photo of making beetroot salad with wild garlic at home. A quick, healthy and budget recipe for an everyday table. Video recipe.
Simple and tasty, aromatic and spicy, bright and budget … a quick salad of beets and wild garlic. This is a very healthy spring dish, which contains all the vitamins necessary for our body. The dish is quick and easy to prepare, especially if there are stocks of baked or boiled beets in the refrigerator. To lighten the salad and make it dietary, season it with vegetable oil, olive oil, pumpkin seed oil, or sesame oil. Undoubtedly, such a salad can be offered in the post as an independent dish.
In our country, wild garlic is one of the first plants that appears in the spring and shares its vitamins with us. Ramson replaces garlic in this recipe, because she is very similar in taste and aroma. At the same time, the dish with this green grass looks brighter and more elegant. In cooking, both stems and leaves with wild garlic bulbs are used, which are added both fresh and dried. Since wild garlic gives the salad a light garlic taste, it is better to offer dishes with it exclusively for dinner to diversify the lean menu.
- Caloric content per 100 g - 50 kcal.
- Servings - 2
- Cooking time - 15 minutes, plus time for boiling beets
Ingredients:
- Beets - 1 pc. medium size
- Sesame seeds - 1 tablespoon
- Soy sauce - 1 tablespoon
- Ramson - 15 leaves
- Grain French mustard - 0.5 tsp
- Refined vegetable oil - 2 tablespoons
- Salt - 0.5 tsp or to taste
Step by step preparation of beetroot salad with wild garlic:
1. Many beets are boiled for salads. But most of its aroma and flavor merges with the broth. To make the beetroot taste dense, juicy and with a rich aroma, it is better to bake the vegetable whole in the oven wrapped in foil. You can wrap each fruit separately in foil, or place the washed beets in a baking dish and cover with foil. Put the beets wrapped in foil into a preheated oven to 180 degrees and cook for 40-60 minutes. If the root crop is young, then 30-40 minutes will be enough for it to cook. Check the readiness with a wooden skewer, if the skewer easily pierces the vegetable, then the beets are baked. It is better to cook beets in advance, and you can bake several pieces at once. Then every day you will simply chop it and quickly prepare a salad.
Cool the finished beets well, or better cool them in the refrigerator. Then peel it and cut into large cubes or grate on a coarse grater to taste. But the way the beets are cut will change the taste of the salad.
2. Wash ramsons under running cold water. Do it well because it grows in the forest and there may be a lot of land on it. Then dry it well on paper towels. Tear off any flower sprouts that have already appeared. We don't need them. Cut off the white dense part of each sheet. Transfer the leaves to a cutting board and chop at random. Send them to a bowl of beets.
If you want to collect wild garlic in the forest yourself, be careful not to confuse it with lily of the valley leaves, because the shape is very similar. It is very easy to check whether the wild garlic is in front of you or not. Rub the leaf with your fingers, and you will immediately hear the characteristic garlic aroma, which is lowered with wild garlic.
3. Pour vegetable oil, soy sauce and grain mustard into a small bowl.
4. Stir the sauce well with a fork or small whisk until smooth.
5. Season vegetables with cooked sauce.
6. Stir the salad well. Taste it and season with salt if necessary. Be sure to salt the salad at the very end, otherwise you can oversalt it, because the dressing contains salty soy sauce.
Put the prepared beetroot salad with wild garlic into portioned plates and sprinkle with sesame seeds. You can use sesame seeds raw or pre-fry them in a clean, dry skillet.
