VEGETARIAN

Beetroot and Cumin Salad

Salads | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Over time, the beetroot will marinate more. Adjust the sweetness to taste by adding more honey.

Ingredients

Beetroot - 2 pieces
Onion - 1 head
Garlic - 1 clove
Light raisins - 2 tablespoons
Soy Sauce - 2 tablespoons
Honey - 2 tablespoons
Extra virgin olive oil - 3 tablespoons
Ground Cumin - ½ teaspoon
Ground Black Pepper - to taste
Apple Cider Vinegar - 1 tablespoon

Step by Step guide

Step 1

Rinse the raisins and soak them in warm water for a few minutes.

Step 2

Slice the onion into half rings. Mince the garlic. Peel the large beetroot roots and grate them using a Korean carrot grater.

Step 3

Add olive oil to the pan and sauté the onion over medium heat for 2-3 minutes until semi-cooked.

Step 4

Add the beetroot to the pan and sauté, stirring constantly until the beetroot starts to soften.

Step 5

Drain the water from the raisins and add them to the pan. Then pour in the vinegar, and after a couple of minutes of evaporation, add the soy sauce. Season with pepper and add the ground cumin.

Step 6

After turning off the heat, add the honey and mix well. The beetroot should be soft but still retain a slight crunch. The salad can be served warm or chilled.