Beetroot and Caraway Salad
6 servings
25 minutes
Beetroot and cumin salad is a bright and aromatic dish inspired by Italian cuisine. Its history is rooted in the traditions of combining sweet and spicy flavors, where beetroot plays the main role and cumin adds warm spiciness. Tender beetroot, slightly caramelized with onions, in harmony with sweet raisins and honey creates an unusual flavor palette. Vinegar and soy sauce give the dish expressiveness while olive oil adds softness. This salad can be served warm or chilled and pairs well with meat and vegetable dishes. Its rich taste and light crunch make it an ideal choice for gourmets who appreciate the balance of sweet, sour, and spicy. It will be a wonderful addition to a festive table or a casual dinner.
1
Rinse the raisins and soak them in warm water for a few minutes.
- Light raisins: 2 tablespoons
2
Slice the medium onion into half rings. Mince the garlic. Peel the large beet roots and grate them on a grater for Korean carrots.
- Onion: 1 head
- Garlic: 1 clove
- Beet: 2 pieces
3
Add olive oil to the pan and sauté the onion over medium heat for 2-3 minutes until semi-cooked.
- Extra virgin olive oil: 3 tablespoons
- Onion: 1 head
4
Place the beetroot in the pan and fry, stirring constantly until it starts to soften.
- Beet: 2 pieces
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 ground cumin.
- Light raisins: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Soy sauce: 2 tablespoons
- Ground black pepper: to taste
- Ground cumin: 0.5 teaspoon
6
After turning off the stove, add honey and mix well. The beet should be soft but still have a slight crunch. The salad can be served warm or chilled.
- Honey: 2 tablespoons