Pickled Beet Salad is all you need this summer on your table, it's cold, it's refreshing and best of all it is an easy and quick recipe for the hot season.
The salad can be served as a light meal by itself or even better served as an appetizer or a side for a seafood meal - I can see it served next to a grilled octopus by the sea.
The salad is vibrant which represents the summer colors we all long for.
Now it's your turn to give the salad a try.
Bon Appetite!!!
- two midsized beets
- 1 red onion
- green olives
- a handful of parsley
- lemon zest
- 1/2 lemon juice
- 3-4 tbsps olive oil
- 1 tsp honey
- sea salt
Instructions:
-Wash the beetroots and chop the top and bottom before boiling for 40 minutes or till fork tender.
-Thinly slice the onion and roughly chop the olives.
-Plate in the onion and olives and zest in the lemon on top.
-Add in olives oil, honey, lemon juice and salt and let the onion and olives marinade.
-In the meantime, chop a handful of parsley and let it sit till the beets are done.
-Once the beets ready, peel it gently by hand or tissue to prevent staining.
-Chop the beets into midsized to small squares.
-Finally, add the parsley and the beets to the salad and give it the final mix.
-Let the salad cool down and chill for extra marination before serving.
-Bon Appetit!!!
Comments
Post a Comment