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.
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.
- 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.
- 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.
- Balsamic vinegar: 50 ml
- Cherry tomatoes: 50 g
- Cherry tomatoes: 50 g