Beets are such a wonderful vegetable that deserve to be center stage like they are in this cold beet salad.
I find people either like beets, or they dislike them.
There seems to be very few people who are indifferent to them.
I personally love beets in all their forms.
Well, I say that but I do remember once being in a London restaurant that had a beetroot martini on their cocktail menu.
I couldn’t bring myself to order it, and based on the feedback from one of the people in our group I made the right decision!
Putting beetroot in a drink was taking things a step too far in my view, but I do commend them for not being afraid to try.
The mighty beetroot has so many fantastic benefits that you wonder how it could ever be overlooked in any diet.
It helps lower blood pressure, build stamina, it can support liver function, good source of folate, and vitamin C, can help reduce cholesterol, and there are many other benefits to including beetroot to your regular diet.
It can also help with weight loss, and there are so many easy ways to include it in your diet.
During beetroot season here in Jordan you will find people selling beetroot by the side of the road, in five kilo bundles.
I will often pull over and buy a bunch.
They are always surprised when I tell them that I want to keep the leaves on as most people prefer to discard these.
Beetroot greens are incredibly delicious and very good for you.
I often roast my beetroots so as to minimize the loss of nutrients, and I pan fry the greens with onions, and add them to the roasted and sliced beets.
All kinds of things can be added to this dish depending on your preferences.
Often when the street side vendors are selling beets, carrots are also in season, alongside fennel, making for a beautiful mix of colors on the stalls.
Deep purple, orange, and green, all bright and fresh.
It is hard for me to pass the stalls without stopping.
Because of the large quantities of beetroot that I buy, I tend to freeze it so I can use it as I need it.
Beetroot should be cooked before it’s frozen to maintain the integrity of the vegetable.
But having it in your freezer on hand is a great way to include it on a regular basis in your diet.
There are so many uses for beetroot it’s amazing, from brownies, and chocolate cake to salads, falafel, soups, curries, vegetarian kabobs, and I could go on and on, but you get the idea, it can be included in so many things, providing flavor and color!
This cold beet salad is a new and fresh approach giving this dish a burst of flavor that will compliment your lunch or dinner, while providing your table mates with something they probably have never had before.
I can’t say enough good things about beetroot, the superfood that will help you stay healthy!
Try it if you are not already a fan.
If nothing else give this cold beet salad a chance!
Cold Beet Salad
- 8 Beetroot small, roasted
- 1 Lemon Zest
- ¼ cup Yogurt
- ½ tsp Cumin ground
- ½ tsp Salt
- 1 tbsp Mint chopped
- 1 Chili finely chopped
- Cut beetroot into chunks.
- Add all ingredients to chopped beetroot and mix thoroughly.
- Serve cold.