| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 142 | 4g | 2g | 25g |
| sugars | fibre | protein | salt |
| 20g | 4g | 3g | 0.2g |
Why I Love Romanian Red Beetroot Salad
It’s with an ardent enthusiasm for diverse culinary traditions that I bring you this vibrant Romanian recipe – the Red Beetroot Salad. It stands out with its colorful tableau and dynamic balance of flavors, providing a memorable accompaniment to any meal or a light fare on its own. The way the tanginess of the sour cream and vinegar interplay with the sweetness of beets and sugar, rounded off with the piquant hint of garlic and fresh herbs, it’s an absolutely delightful dance of tastes and textures that leaves a lasting impression.
From Mountain Fare to European Flair
Being a native of the Rocky Mountains, I grew up relishing robust game meats, trout specialities, and wholesome mountain cuisine. While those remain my forte, my culinary curiosity has also led me to explore and innovate recipes from beyond borders, picking up inspiration from world-class chefs like Nigel Slater on my journey. This Red Beetroot Salad, although distant from my staple Colorado recipes, resonates with my love for fresh, hearty dishes that echo with the authenticity of their origin.
Pairing Possibilities and Tips
This Romanian Red Beetroot Salad boasts an uncommon flexibility when it comes to pairings. Its unique balance of creamy, sweet, and tangy elements make it an ideal accompaniment to a wide range of dishes. Imagine it alongside a smoky barbecued trout or try it with a robust venison stew; its refreshing taste and texture add a spirited contrast.
For a vegetarian or vegan feast, you may pair it with grilled vegetables or grain-based dishes. The salad’s often likened to Russian Vinigret salad, sharing not just similarities in ingredients, but also its adaptability with various cuisines. A little tip: The fresher the herbs, the better. It’s what gives this salad an extra zing, lifting it from the ordinary.
Whichever way you decide to enjoy it, this Red Beetroot Salad, with its compelling combination of flavors and wholesome ingredients, truly celebrates the joy of eating. It’s a simple yet profound gesture of love for food, a taste of Romania in your kitchen, and a tribute to the infinite culinary surprises that await us in the world of gourmet cooking.
What You’ll Need
- 4 cups red beetroot, cooked and grated
- 1 cup sour cream
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, finely minced
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
Method
Step One
Start by ensuring that your red beetroot is cooked thoroughly. Once cooked, allow them to cool down. Once cooled, grate the beetroot to measure 4 cups.
Step Two
In a separate bowl, combine 1 cup of sour cream, 2 tablespoons of white vinegar, 2 tablespoons of granulated sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Mix these ingredients together until well combined.
Step Three
Next, finely mince 2 cloves of garlic. Be sure to mince the garlic as finely as possible, to make sure it blends smoothly into the salad dressing.
Step Four
Following the garlic, finely chop 2 tablespoons each of fresh dill and fresh parsley. Once again, the more finely these are chopped, the better they will blend into the salad dressing.
Step Five
Combine the beetroot and the sour cream mixture together in a large bowl. Add the minced garlic, chopped dill and parsley to the bowl. Mix everything together until all the beetroot is coated in the sour cream dressing and the garlic and herbs are well distributed throughout the salad.
Step Six
Cover the beetroot salad and place it in the refrigerator for at least 2 hours. This will allow the flavours to meld together, enhancing the taste of the salad.
Step Seven
After the salad has chilled, give it one last stir before serving to redistribute the dressing and the herbs. Serve the Red Beetroot Salad chilled and enjoy.
