Herby Pickled Beetroot Salad

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Издатель
HERBY BEETROOT SALAD -- this must be one of my favorite ways to eat beets! Pickled beetroot used to be a staple while growing up and this refreshing salad combines all the best of flavors + nutrition!

• INGREDIENTS •
6 medium cooked beets
1 medium red onion
1 cup parsley, finely chopped
1 cup cilantro, finely chopped
1/2 cup mint, finely chopped
1/4 cup (60ml) olive oil
1/3 cup (80ml) lemon juice (about 2 big lemons)
zest of 1 lemon
1 Tbsp apple cider vinegar
1 Tbsp caper brine
3 Tbsp (45ml) small capers
2 Tbsp (30ml) maple syrup
1/2 tsp sea salt, to taste
1/2 tsp black pepper, freshly cracked

• METHOD •
If you’re using fresh beets, either steam or oven roast your beets to keep as many nutrients as possible. Steam for about 30 minutes or roast at 200°C/400°F for 45-60 minutes in the oven.

In the meantime, combine all remaining ingredients in a large bowl and mix. Set aside to marinade for 30 minutes.

Drain the beets and soak in cold water until cold enough to handle. Rub off the skin and dice into bite sized cubes and set aside. Add the beetroot to the bowl and combine with the marinated onions. Adjust salt and pepper to your taste and enjoy!

For more nutritious & delicious recipes check out my ebooks on meal prep & fermentation: https://stan.store/kirstyk
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