How to make Ensalada de Remolacha

Why cooks start here

Beet salad is boiled beets, sliced and dressed while still warm with oil, vinegar, and onion. It stains the plate and belongs at the asado as much as at a weeknight supper.

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.