Asian Salad of Pickled Beetroot with Sesame
10 servings
30 minutes
We found the recipe for pickled beetroot with sesame in the book "Plenty" by Israeli chef Yotam Ottolenghi. He generally considers beetroot a superfood and has come up with a whole bunch of spectacular dishes with it for his London restaurants . But adding tom yum paste to the canned food is pure hooliganism on our part. We tried it and really liked it, the taste of the canned salad is explosive, very bright, and, most importantly, the spicy paste completely knocks out the "grave" taste of raw beetroot, which is why many people don't like it. But it's worth considering that in this form the beetroot turns out fiery and hot, so the beetroot salad should be served, like the tom yum soup itself, with a bowl of unleavened rice, for example, in the form of poke.
1
Cut the peeled beet into slices.
- Beet: 700 g
2
Mix soy sauce, water, sugar, and tom yum paste, put on fire, bring to a boil and stir well.
- Soy sauce: 130 ml
- Water: 120 ml
- Sugar: 50 g
- Tom Yum Pepper Paste: 50 g
3
Place the beetroot in the marinade, mix it, add sliced chili pepper, sesame oil, and wine vinegar.
- Beet: 700 g
- Chili pepper: 2 pieces
- Sesame oil: 5 tablespoon
- White wine vinegar: 120 ml
4
Place the mixture in sterilized jars.
5
Seal the jars with sterilized lids and turn them upside down. Once the jars are completely cool, turn them back and store in a dark, cool place. Do not open for at least 5 days.