Beet and onion salad
Description
Perfect for an everyday table. I was quite surprised when, during a vacation in Greece, I randomly ordered a salad from the menu at a restaurant and was served... a beet and onion salad. Essentially, it's the Greek adaptation of our vinaigrette, only with slightly different ingredients—more greens, no carrots or potatoes. I have to say, this salad is an acquired taste: if you love beets, you'll definitely enjoy it; but if you're not fond of beets, this dish won't change your mind about this wonderful root vegetable. I also really appreciate how budget-friendly this salad is—not everything has to be shrimp and caviar :) Good luck with the cooking! Garnish as desired and serve.
Instructions
- 1
Step 1
Boil the beetroot (preferably young) until cooked. The easiest way to check readiness is with a sharp knife—if the beet slides off the knife, it's ready.
- 2
Step 2
When the beet cools down enough to handle, slice it into pieces approximately 3-5 mm thick. For clarity, refer to the photo.
- 3
Step 3
Then add the white onion, sliced into thin rings, to the beetroot.
- 4
Step 4
Prepare the salad dressing. To do this, mix vinegar, olive oil, salt, and pepper.
- 5
Step 5
Toss the salad with the prepared dressing, then top with roughly chopped fresh herbs (I used parsley and arugula). Done!