Ensalada de Betabel

Ingredients

• 5beets — boiled, peeled, and diced
• 2oranges — peeled and cut into segments
• 1/2red onion — thinly sliced
• 1 handfulfresh cilantro — chopped
• 3 tbspolive oil
• 2 tbsplime juice
• 1 tspfine salt

Method

1. Begin by preparing the beets. Trim off the tops and roots of 5 beets, then peel them using a vegetable peeler. Cut the beets into even, bite-sized cubes. This ensures that every piece cooks evenly and absorbs the dressing uniformly.
2. Place the beet cubes in a medium-sized pot and cover them with water. Add a pinch of salt to the water to enhance the natural sweetness of the beets. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook until the beets are tender and can be easily pierced with a fork, which should take about 20-30 minutes. Drain and let them cool to room temperature.
3. While the beets are cooling, prepare the other ingredients. Peel 2 oranges, removing as much of the white pith as possible, and cut them into segments. Slice 1/2 red onion into thin half-moons. Place the sliced onion in a small bowl, sprinkle with 1 tsp of fine salt, and let it sit for about 10 minutes. This process will soften the onion's bite and draw out excess moisture.
4. After the onions have rested, rinse them under cold water to remove the excess salt, then drain well. This step ensures that the salad remains crisp and not watery.
5. In a small bowl, whisk together 2 tbsp lime juice and 3 tbsp olive oil until they are well combined and emulsified. This bright dressing will coat the salad ingredients evenly, enhancing their flavors without overpowering them.
6. In a large mixing bowl, combine the cooled beet cubes, orange segments, and drained onion slices. Pour the lime and olive oil dressing over the top and gently toss everything together. Be careful not to bruise the ingredients as you mix.
7. Finely chop a handful of fresh cilantro and fold it into the salad as the final touch. The cilantro adds a fresh, herbal note that complements the sweetness of the beets and oranges.
8. Transfer the salad to a serving dish and chill briefly in the refrigerator, about 15-20 minutes, to allow the flavors to meld. Serve cool, alongside tostadas or as a refreshing counterpoint to hot dishes.