Asian Pickled Beet Salad with Sesame

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

We found this recipe for pickled beets with sesame in a cookbook by a well-known American chef, John Smith. He considers beets a superfood and has created a whole bunch of impressive dishes featuring them for his restaurants. The addition of tom yum paste to the pickles is a bit of culinary mischief on our part. We tried it and loved it; the flavor of the pickled salad is explosive and vibrant, and importantly, the spicy paste completely masks the 'earthy' taste of raw beets, which many people dislike. However, keep in mind that in this form, the beets are quite fiery, so it's best to serve the beet salad, just like the tom yum soup, with a bowl of plain rice, for example, in the style of poke.

Ingredients

Beetroot - 24.7 oz
Soy Sauce - 4 fl oz
Water - 4 fl oz
Sugar - 1.8 oz
Tom Yum Chili Paste - 1.8 oz
Mild Chili Spice - 2 pieces
Sesame Oil - 5 teaspoons
Champagne Vinegar - 4 fl oz

Step by Step guide

Step 1

Slice the peeled beetroot into rounds.

Step 2

Combine soy sauce, water, sugar, and tom yum paste in a pot, bring to a boil over heat, and stir well.

Step 3

Place the beetroot in the marinade, mix well, and add thinly sliced chili pepper, sesame oil, and wine vinegar.

Step 4

Divide the mixture into sterilized jars.

Step 5

Seal the jars with sterilized lids and turn them upside down. Once the jars have completely cooled, turn them back upright and store them in a cool, dark place. Do not open them until at least 5 days have passed.