Beet Salad / Salada de Beterraba

It’s beets season!

I love beets! I did not know canned beets existed until I moved to the US. I still remember the day I tried to make this salad with canned beets…needless to say that the result was not the same, so for this recipe, you must use fresh beets.

This salad is one of my favorite salads to make, since it uses only a few ingredients and if you have the beets ready to go, it won’t take more than 5 minutes to prepare it. Ah! It will hold for a few days in the fridge.

Ingredients

  • 3 Fresh cooked Beets.
  • 2 Tablespoons  of Olive Oil
  • 1 Tablespoon Oregano (dry oregano), although fresh oregano can be used as well.
  • Salt (to taste)

Wash the beets and cut the greens off (they can be eaten too, I’ll share a recipe any of these days)

Boil the beets in water with a teaspoon of vinegar (to preserve its color). Boil until soft, drain the water, wait to cool off then remove the peel. Once peeled, dice the beets.

In a bowl, add all ingredients, mix it well, and adjust the salt.

Let it rest in the refrigerator for about 15 minutes and it is ready to serve


Temporada de beterraba (outono)!

Eu adoro beterraba! Eu não sabia que as beterrabas em lata existiam até me mudar para os EUA. Ainda me lembro do dia em que tentei fazer esta salada com beterraba enlatada …  não preciso dizer que o resultado não foi o mesmo, então, para esta receita, a recomendação é que você use beterrabas frescas.

Esta salada é uma das minhas saladas favoritas, leva pouquissimos ingredients e se você já tiver a betterraba cozida, não demorará mais de 5 minutos para montar a salada.. Ah! Ela fica boa por alguns dias na geladeira.

Ingredientes

  • 3 Beterrabas cozidas frescas.
  • 2 colheres de sopa de azeite
  • 1 colher de sopa de orégano (orégano seco), embora o orégano fresco também possa ser usado.
  • Sal (a gosto)

Lave as beterraba e corte  as folhas (as folhas também podem ser comidos,  qualquer dia desses compartilho uma receitinha das folhas de betterraba refogada).

Ferver as beterrabas em água com uma colher de chá de vinagre (para preservar a sua cor). Ferva até ficar macia, drene a água, aguarde para esfriar e remova a casca. Uma vez descascada, corte as beterraba em cubinhos.

Coloque todos os ingredientes em uma tigela, misture bem e ajuste o sal.

Deixe descansar na geladeira por cerca de 15 minutos e está pronto para servir.

Bom apetite!

By |2018-04-11T12:16:23+00:00September 11th, 2017|Recipes|Comments Off on Beet Salad / Salada de Beterraba

About the Author:

I describe myself as a Brazilian making food since that is what I do. All my culinary training comes from cooking for and with my family since I was little. My cooking became a big part of me and my life when I moved abroad in 2006. Back then, I saw food as just food, no labels; it was the food that I grew up eating and I missed dearly. Cooking abroad allowed me to keep my culture alive and share with others, specially my son, who learned how to be Brazilian abroad. I describe my journey into cooking abroad as a daily experiment, since learning how to say the name of an ingredient in English, then trying to find it in a local store or not finding it at all and learning how to find a replacement became part of my life for the last 11 years and I’m sure it will be for many years to come. So… the blog… Food to me cannot be isolated to just food, there are cultural, societal, emotional, geographic, economical and many other influences that affect the way we cook and eat. What can you expect? A variety of posts with tips, recipes, food memories, etc. etc. Thanks for joining me in this new journey. Bom apetite!