Salads
Barbabietole Salad
The Quirky Foodster Team
Ingredients
- 2 medium Beetroot, whole
- 2 medium Potatoes, whole
- 1/2 small Red onion, thinly sliced
- 3 tbsp Olive oil
- 1 tbsp Red wine vinegar
- to taste Salt and black pepper
Method
- Boil the beetroot and potatoes separately in salted water until fork-tender, about 35–40 minutes for the beetroot and 20 minutes for the potatoes.
- Cool slightly, then peel and dice both into bite-sized cubes.
- Combine in a bowl with the sliced red onion.
- Whisk the olive oil and vinegar together and pour over the salad.
- Season with salt and pepper and toss gently to combine, taking care not to over-mix so the potato keeps its shape.
Introduction: Another Italian-Eritrean fusion dish, this roasted beetroot and potato salad reflects Asmara’s café culture, where Italian-style side dishes were adapted using locally available root vegetables and served at gatherings and casual meals.
Cultural Background: Another Italian-Eritrean fusion dish, this roasted beetroot and potato salad reflects Asmara’s café culture, where Italian-style side dishes were adapted using locally available root vegetables and served at gatherings and casual meals.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Serve cold or at room temperature; not typically reheated.
Tips: Dice the beetroot last, or in a separate bowl, so it doesn’t stain the potatoes bright pink before serving. Serve at room temperature for the best flavour.
Variations: Add flaked tuna for a heartier café-style version. Stir in a spoonful of mustard for extra tang. Naturally vegan. Mains
Nutrition: Calories: 165 kcal · Protein: 3 g · Carbs: 22 g · Fat: 7 g · Fiber: 4 g
FAQs:
Q: Can I use pre-cooked, vacuum-packed beetroot?
A: Yes, this saves time — just dice and proceed directly to combining the salad.
Q: Why beetroot and potato specifically?
A: Both root vegetables were practical, storable produce that fit well with Italian-style salads introduced during the colonial period.
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