CiberCuba Cocina — Beet Salad | Photo © CiberCuba Cuisine

Beet Salad

Name: Beet Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cuban

Kitchen, Additional dish

Preparation Time:

Note:

Beetroot is a sweet vegetable native to the Mediterranean. Humans have consumed this plant since prehistoric times, initially eating its leaves and later the underground part. It is an excellent source of folic acid, vitamin C, potassium, phosphorus, and the minerals iron and iodine. In Cuban cuisine, we only use the root for cooking, but the leaves can also be utilized. Typically, we enjoy it in salads combined with other vegetables, either grated or cooked. This time, we present a delicious salad that features some unusual flavors. However, I assure you it’s worth trying. I’m not particularly fond of beetroot, but I loved this recipe. I hope you feel inspired to make it at home and share a photo with us on our social media.

Ingredients:

1 boiled beetroot
1 ounce of lemon juice
½ red onion chopped finely (brunoise)
100 ml of natural yogurt
3 tablespoons of cream cheese
3 boiled eggs
1 tablespoon of chives for garnish
1 tablespoon of oil

Instructions:

Boil the beet for 20 minutes. Then drain it, remove the skin, and cut it into small cubes.

Beetroot, onion, salt, pepper, and lemon juice / CiberCuba Kitchen

In a pot, bring water to a boil and cook the eggs for 10 minutes. Then transfer them to cold water, peel them, and cut them into cubes.

Hard-boiled eggs cut / CiberCuba Kitchen

In a bowl, place the diced beets and add salt and pepper to taste. Add the finely chopped onion, lemon juice, and chopped eggs, and mix everything together.

Beetroot and the rest of the ingredients with the sauce / CiberCuba Kitchen

In a glass, mix the yogurt with the cream cheese until they are well combined and form a thick white sauce. Add this to the beet. Stir well and refrigerate until ready to serve.

Beet Salad / CiberCuba Kitchen

For the presentation, I recommend serving it on a flat plate to better showcase the volume, textures, and colors of the dish. Add a touch of green with finely chopped chives, and finish with a drizzle of oil, preferably olive oil.

Enjoy your meal!

Rations: