Christmas Salad of Pickled Beetroot Balls
12 servings
30 minutes
Christmas salad with pickled beet balls is an elegant and festive dish of European cuisine that combines the rich flavor of pickled beets with the freshness of crunchy salad leaves and chicory. Historically, beets were an important part of the winter diet, and pickling them preserved their vibrant taste and beneficial properties. In this recipe, small beet balls soaked in wine and balsamic vinegar with a hint of Pernod acquire a rich, slightly tangy flavor that pairs beautifully with the tenderness of greens. Olive oil adds creaminess and a velvety texture to the dish. This salad not only pleases the eye with its deep red and green hues but also serves as an ideal addition to the Christmas table, refreshing the palate and creating a cozy atmosphere.
1
Using a spoon or melon knife, cut many small balls from the beet and place them in a bowl. Add 1 tablespoon of wine vinegar, 1 tablespoon of balsamic, Pernod, and season with salt and pepper to taste. Mix everything well. Let it marinate for 1 hour or overnight.
- Beetroot: 1 kg
- Red wine vinegar: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Pernod: 1 teaspoon
2
Transfer the pickled beetroot with a slotted spoon to a serving bowl. Mix the remaining vinegars and olive oil, add the beet marinade, and whisk well.
- Red wine vinegar: 3 tablespoons
- Balsamic vinegar: 2 tablespoons
- Olive oil: 0.5 glass
3
Place salad leaves and chicory on the beet, drizzle with dressing, and mix well.
- Beetroot: 1 kg
- Red leaf lettuce: 300 g
- Chicory leaves: 600 g
