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Warm Salad of Beetroot and Carrots with Garlic
Instructions
I peel the beetroot, carrots and onion, rinse them thoroughly under running water and pat them dry with a paper towel. Dry vegetables fry better – they don't "steam" in their own moisture but develop a lovely golden crust. Wet vegetables release their juices straight away in the pan and lose their texture – a typical beginner's mistake.
I chop the onion into small cubes of 3–4 mm – cutting it this finely lets the onion "dissolve" into the body of the salad as it stews. Coarsely chopped onion would remain in separate "islands" in the finished dish. Small cubes give an even aroma and sweetness throughout the salad – the key to a harmonious flavour.
I heat the vegetable oil in a deep, heavy-bottomed saucepan over medium heat and fry the onion for 5–7 minutes until translucent and lightly golden. A thick base spreads the heat evenly, so the onion doesn't burn at the edges. A saucepan works better than a frying pan for this recipe – the high sides let you stew a large amount of vegetables with liquid.
I grate the carrots on a coarse grater straight over the saucepan, add them to the onion and sauté for 3–5 minutes over medium heat, stirring. A coarse grater keeps the texture of the carrot – a fine one would turn it to mush. Sautéing draws out the carotene (which tints the oil orange) and the sweetness of the carrot – without it the salad would taste "underdone".
I grate the beetroot on a coarse grater (use gloves so your hands don't get stained), add it to the vegetables and fry for 2–3 minutes over high heat. Then I season with salt and pepper, add the bay leaf and pour in 100 ml of boiling water. I cover with a lid and stew for 30 minutes over low heat – it is exactly these 30 minutes of slow simmering that turn the vegetables into a "magical" appetiser with a deep flavour.
Two to three minutes before the end, I add the finely chopped garlic (2 cloves through a press) and adjust to taste with salt and pepper. The garlic goes in at the end to keep the maximum aroma – with long stewing it loses its pungency and characteristic "garlicky" spirit. Remove the bay leaf at the end so it doesn't add bitterness.
The warm beetroot and carrot salad with garlic is ready! I serve it straight away, hot, as a dish in its own right with a slice of dark bread, or as a warm side for fish or meat. You can also chill it and serve it like an ordinary salad – it's tasty that way too, but it shows at its best while hot.
Tips
- 1
This is the "hot" version of the famous "Brush" salad – stewing brings out the flavour of the vegetables and makes them easier to digest.
- 2
You can add celery root, tomato paste (1 tbsp) or fresh herbs – these variations broaden the range of flavours.
- 3
Use a minimum of oil (2 tbsp) for a light version – the vegetables release enough of their own moisture as they stew. I make my "Brush" salad on a similar principle.
- 4
Serve it with steamed fish, boiled chicken or homemade bread – a versatile side-salad for healthy eating.
FAQ
Can it be eaten cold? +
Yes, the warm salad can be cooled and eaten cold. The cold version has a more "solid" flavour – the vegetables soak into one another as they cool. The warm salad opens up with the aroma of garlic and carrot, while the cold one is calmer and more like a classic salad. Ideally, serve it straight after cooking, while the vegetables are still warm. It keeps in the fridge for up to 2 days without losing flavour.
What can replace the onion in the recipe? +
Leek (milder and sweeter than regular onion), red onion (sweet taste, lovely colour) or shallot (a refined aroma) all work well. You can leave the onion out altogether – then the salad turns out "cleaner", with the taste of beetroot and carrot coming through. Spring onion won't do as a replacement – you need fried onion as a flavour base. Cut leek into half-rings and fry it a little longer (10 minutes), as it is tougher than regular onion.
Is it suitable for fasting? +
Yes, the recipe is fully suitable for fasting – with no meat, fish, dairy or eggs. It is ideal for Great Lent, the Nativity Fast and other fasting periods. The recipe also suits vegans, and raw-foodists in a version without frying (simply stewing in water). For the fasting table, serve it with lean bread, wheat porridge or buckwheat. At 47 kcal per 100 g, the dish is ideal for a light fasting diet.
What to serve the warm salad with? +
It is perfect with steamed fish (cod, pollock, salmon), boiled chicken, or lean lentil or pea patties. As a side for fried fish or meat, it gives a light, "fresh" contrast. For the fasting table, serve it with buckwheat or pearl barley porridge and lean bread. The salad pairs well with kvass, dried-fruit compote or herbal tea. In winter, it makes a warming supper with hot broth and warm salad for a full meal.
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