Smoked Beetroot Salad

1 serving

20 minutes

Smoked beet salad is a harmony of flavors and textures, skillfully combining the earthy notes of beets with a smoky touch and crunchy eggplants. The dish embodies an authorial approach to modern gastronomy, where classic ingredients gain a new sound. Smoked beets give the salad a unique depth of flavor, while arugula adds freshness and a hint of spiciness. The sauce made from ketchup, hoisin, and sriracha provides a pleasant sweet-spicy note, while reduced balsamic vinegar adds a subtle acidity. Cherry tomatoes and pine nuts complete the composition, creating a balance between juiciness and nutty undertones. This salad is an excellent choice for a light dinner or an unusual side dish that enhances the flavor of the main course.

Energy value per serving

• Calories: 122.7
• Proteins: 3.4g
• Fats: 0.4g
• Carbohydrates: 25.2g

Ingredients

• Beet: 100 g
• Eggplants: 60 g
• Ketchup: 6 g
• Hoisin sauce: 5 ml
• Sriracha: 6 ml
• Arugula: 10 g
• Balsamic vinegar: 50 ml
• Cherry tomatoes: 50 g

Cooking steps

1. Soak the eggplants in salted water for a while. Cut the eggplants into sticks, then coat them in starch and fry in sunflower oil until crispy.

   Required ingredients:

   • Eggplants: 60 g
   • Eggplants: 60 g
   • Eggplants: 60 g

2. To prepare the sauce, mix ketchup with hoisin and sriracha sauces. Arrange arugula around the edge of the plate, place smoked beetroot in the center, and top with eggplants.

   Required ingredients:

   • Beet: 100 g
   • Eggplants: 60 g
   • Ketchup: 6 g
   • Hoisin sauce: 5 ml
   • Sriracha: 6 ml
   • Arugula: 10 g

3. Drizzle with evaporated balsamic vinegar and sliced cherry tomatoes. Garnish with pine nuts.

   Required ingredients:

   • Balsamic vinegar: 50 ml
   • Cherry tomatoes: 50 g
   • Cherry tomatoes: 50 g