There’s nothing like the taste of a fresh beet salad.
And if you want to get the full flavour out of it, it can’t be beat with this recipe.
Get the recipe here.
What you need:1 large beet1 large clove garlic, peeled and diced1 medium onion, finely chopped1 small jalapeno, finely diced1 clove of garlic, minced1 tbsp olive oil1/2 cup black olives (about 1 cup)1 cup lemon juice2 tsp oregano1/4 tsp salt1/8 tsp black pepper1/16 tsp cayenne pepper2 tbsp balsamic vinegar2 tbsp vinegar (optional)1/3 cup balsam, if using, plus extra for garnish1/10 cup sugarFor the beet greens:1 cup water1/5 cup sugar1 tbsp bicarbonate of soda (optional for sweetener)1 tbsp lemon juice1/12 tsp saltFor the salad:1/6 cup bicarb sugar (optional, if serving on the side)2 tbsp olive or canola oil1 tbsp butter (I used a very soft, buttery type, not a creamy one)2 tablespoons olive oil, plus more for garnishes (I went with a buttery kind)1 large red onion, thinly sliced1 large green bell pepper, sliced2 cloves of garlic (finely chopped)1 cloves of garlic cloves, minced (optional and for garnishing)1 red bell pepper (fineLY chopped), finely chopped (optional), for garnishment (optional)-optional, for adding extra flavour to the beet (I added a dash of garlic powder and a dash more olive oil for a little extra heat)-optional for making a little dressing1.
Combine the water and sugar in a medium bowl.
Add the oil and the lemon juice and let the mixture sit for 10 minutes.
Add salt and pepper and mix until the mixture is mostly dissolved.2.
Add olive oil and blend for 5 minutes.
Pour the mixture into a large bowl.
Set aside for 10 to 15 minutes, or until it is mostly absorbed into the water.3.
When it is fully absorbed, turn off the heat and allow the beet mixture to cool to room temperature.
(If you’re using a hot plate or something, you’ll need to keep it refrigerated for up to a few hours.)4.
Heat the oil in a small saucepan over medium heat until the water has reduced to the point where the oil is no longer visible.
Add a little of the mixture, stirring until it coats the back of a spoon and turns a golden brown.5.
Add onion and jalapeño, then cook for 5 to 10 minutes, until softened and soft.
Add garlic and stir until the garlic is just starting to soften.
Add pepper, jalapaeno, bell pepper and a splash of olive oil.
Add sugar, lemon juice, vinegar and salt and cook for another 10 minutes until it becomes very light brown.6.
Serve with a lemon wedge, a slice of lemon, a squeeze of lime, or the like.
I used a small cherry and a slice for the garnish.7.
If you like a more savoury dressing, add a dash or so of balsame syrup or honey to taste.8. Enjoy!