Three quarters of what we eat daily should be vegetables. In order not to get bored, we can combine vegetables in as many ways as possible. Sometimes a spice, a sauce, some seeds or nuts radically change the taste of a vegetable or combination of vegetables. That’s called a salad. I’ve been making raw beet salad for a long time, I love it, it’s tasty. And the red onion salad is good. I thought I’d combine them, see how they get along. They played nicely together, did not fight, borrowed their toys (flavors) in full harmony, full success.
Ingredients:
- One medium red onion
- A beet
- A clove of garlic
- A teaspoon of olive oil
- One tablespoon of apple cider vinegar
- Half a teaspoon of ground rosemary
- A handful of walnuts
- A few sprigs of dill
- Salt
Method of preparation
Cut the red onion julienne, rub with salt and set aside. After a few minutes, add a few drops of apple cider vinegar, mix well and leave for another few minutes. This is how the spiciness of the onion subsides and it acquires a special flavor. Peel the beets and put them in a mini blender. It can be grated on a small grater, it comes out more evenly that way, but I don’t like that it makes everything dirty around. I cut it into pieces and mix it in a mini blender with olive oil, apple cider vinegar, garlic clove, rosemary, a little salt and a teaspoon of water. We add it over the aromatic onion, add the coarsely chopped walnuts and chopped dill, mix well and the salad is ready. I ate it alongside a bite of a meat mix: pork heart, chicken breast and a bit of bacon, seasoned with a celery sauce.