Beetroots are gorgeous!
Not only do these sweet vegetables taste delightful, but they also look stunning. At times, within the same beetroot, you may get all shades of their colour. The heritage beetroots are the most delightful vegetables to see, they come in various shades and sizes. From the candy striped beetroots, which are especially gorgeous in salads, as they have white swirls inside them, which when you slice look so gorgeous. To the golden varieties, and even the whites… Bringing colour into food, is one way to switch the appetite on, and there is no better way to bring fabulous colour than with these gorgeous beets!
When beets are cooked, roasted or steamed until tender, then sliced very thin they become translucent and almost see through. Lined on a plate they will look great and dressed with a vinaigrette they will make a delicious salad. With that said, I do prefer the flavour of roasted beets, and always stay away from the traditional steaming/boiling as these two methods water the beets down, stripping them from their deep earthy flavours. The roasting concentrates their natural sugars and also their earthy flavour. I roast the beets before every application, be it a salad, or for making a dip of mushy beets with tahini and they turn out so delicious that way. If you have been boiling/steaming beets, try roasting and see how enhanced the flavour becomes.
This salad is one of those salads that are delicate, therefore don’t try and overpower the flavour with too many additions. I kept it simple with a delicate Sherry vinaigrette seasoned with zaatar. It is a very tasty salad that you will love so give it a try…