Salads
Chilean Beet Salad
Ingredients
- - 4 medium beetroots, whole and unpeeled
- - 2 tbsp (30 ml) olive oil
- - 1 tbsp red wine vinegar
- - 1/2 tsp salt
- - 1/4 small onion, very finely chopped (optional)
- - Fresh parsley, chopped, to garnish
Method
- Place the whole, unpeeled beetroots in a pot, cover with water, and boil for 40-50 minutes until easily pierced with a knife.
- Drain and let cool slightly, then peel away the skins under running water (they should slip off easily).
- Cut the beetroot into small cubes or thin slices.
- Whisk together the olive oil, vinegar and salt in a bowl.
- Toss the beetroot in the dressing along with the onion, if using.
- Garnish with parsley and serve at room temperature or chilled.
Introduction: A bright, earthy salad found throughout Chile, betarraga (beetroot) is boiled until tender and often combined with potato or simply dressed on its own, a dish that reflects the country's love of root vegetables from its Andean growing regions.
Cultural Background: A bright, earthy salad found throughout Chile, betarraga (beetroot) is boiled until tender and often combined with potato or simply dressed on its own, a dish that reflects the country's love of root vegetables from its Andean growing regions.
Tips: Boiling beets whole and unpeeled keeps their color and nutrients from leaching into the water.
Variations: Some cooks add a boiled, diced potato and a spoonful of mayonnaise for a creamier version. Naturally vegan as written.
Mains
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Best served cold or at room temperature; not typically reheated. Nutrition (approx., per serving) Approx. 110 kcal, 2g protein, 12g carbohydrate, 7g fat, 3g fiber per serving.
FAQs
Q: Can I use pre-cooked beetroot?
A: Yes, vacuum-packed cooked beetroot works well and saves time.
Q: Why does the salad stain everything pink?
A: Beetroot juice contains betalain pigments that color easily — handle with care and use a plastic cutting board if possible.