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Ensalada de Remolacha

Serves 4 Salad vegan, gluten-free, vegetarian, Salads

Ensalada de Remolacha

Ensalada de Remolacha is a versatile staple in Argentinian cuisine, gracing both the grand spreads of a weekend asado and the simplicity of a weekday family dinner. The beets are boiled to tender perfection, then sliced and dressed while still warm, allowing the flavors to meld beautifully. This dish showcases the humble beet in all its glory, bringing a splash of vibrant color to the table.

The taste is a delightful balance of earthy sweetness from the beets, sharpness from the onion, and the rich, slightly tangy dressing of olive oil and red wine vinegar. Each bite is a harmonious blend of textures and flavors, with a touch of salt and pepper to enhance the natural sweetness of the beets. It's a simple yet elegant salad that complements the smoky flavors of grilled meats beautifully.

Ingredients

  • 4beets
  • 1onion, sliced
  • 3 tbspolive oil
  • 1 tbspred wine vinegar
  • to tastesalt and pepper

Method

  1. Begin by washing 4 beets thoroughly under running water to remove any dirt. Place them in a medium-sized pot and cover with water, ensuring the beets are fully submerged. Bring the water to a boil over high heat, then reduce to a simmer. Cook the beets until a knife easily slips into the center, indicating they are tender, which usually takes about 30-45 minutes depending on their size. Alternatively, you can roast the beets by wrapping them in aluminum foil and baking at 200°C (400°F) until tender.
  2. Once the beets are cooked, drain them and allow them to cool slightly until they are warm but manageable. Using a paper towel or your hands, gently peel the skins off the beets. The skins should slide off easily. Be careful, as the beets will still be warm and can stain your hands and surfaces.
  3. Slice the peeled beets into thin rounds or wedges, depending on your preference. Place the sliced beets into a large mixing bowl. Add 1 sliced onion to the bowl with the beets.
  4. Drizzle 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar over the beets and onions. Season with salt and pepper to taste. Toss everything together gently, ensuring the beets and onions are well coated with the dressing.
  5. Let the salad stand for 20 minutes at room temperature. This resting time allows the flavors to meld and the beets to absorb the dressing, enhancing their natural sweetness and tang.
  6. After the salad has rested, taste a piece of beet. If it needs more acidity, add a little more vinegar, a teaspoon at a time, until the desired balance is achieved.
  7. Serve the Ensalada de Remolacha at room temperature. It can be a vibrant addition to an asado or a simple weeknight meal, with its deep color and earthy flavor making a striking impression on any table.