Beetroot and Cumin Salad
Salads • Italian
Description
Over time, the beetroot will marinate more. Adjust the sweetness to taste by adding more honey.
Ingredients
- Beetroot 2 pieces
- Onion 1 head
- Garlic 1 clove
- Light raisins 2 tablespoons
- Soy Sauce 2 tablespoons
- Honey 2 tablespoons
- Extra virgin olive oil 3 tablespoons
- Ground Cumin ½ teaspoon
- Ground Black Pepper to taste
- Apple Cider Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the raisins and soak them in warm water for a few minutes.
Step 2
Slice the onion into half rings. Mince the garlic. Peel the large beetroot roots and grate them using a Korean carrot grater.
Step 3
Add olive oil to the pan and sauté the onion over medium heat for 2-3 minutes until semi-cooked.
Step 4
Add the beetroot to the pan and sauté, stirring constantly until the beetroot starts to soften.
Step 5
Drain the water from the raisins and add them to the pan. Then pour in the vinegar, and after a couple of minutes of evaporation, add the soy sauce. Season with pepper and add the ground cumin.
Step 6
After turning off the heat, add the honey and mix well. The beetroot should be soft but still retain a slight crunch. The salad can be served warm or chilled.
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