Parisian salad with beets and radishes
5 servings
15 minutes
Parisian salad with beetroot and radish is a light and elegant dish that conveys the spirit of French gastronomy. This recipe, with its simple yet expressive ingredients, reflects the French love for freshness and natural flavor. Beetroot roasted to al dente retains its natural sweetness that harmonizes with the spicy freshness of radish. Aromatic vegetable oil highlights the texture of the vegetables, while the addition of green and onion gives the salad a layered taste. Soy sauce adds depth, uniting the components into a cohesive composition. This salad is perfect as a standalone dish or a side to tender meat, adding sophistication to the meal. Its rich flavor and crunchy texture make it a wonderful addition to a light Parisian-style wine dinner.
1
Bake 3 small beets in the microwave for about 15 minutes until al dente (just place in a plastic container and set to maximum).
- Beetroot: 3 pieces
2
Prepare 2 medium red radishes (about 5 cm in diameter) or any other radish-like vegetable.
- Radish: 2 pieces
3
Chop the beet on a fine grater in a food processor and mix with fragrant seed vegetable oil.
- Beetroot: 3 pieces
- Vegetable oil: to taste
4
Do the same with radishes — chop, mix with oil and beets.
- Radish: 2 pieces
- Vegetable oil: to taste
5
Add diagonally sliced green onions and half an onion, thinly sliced into half rings, to the vegetables.
- Spring onion: 2 pieces
- Onion: 1 piece
6
Add soy sauce to taste.
- Soy sauce: 4 tablespoons
7
Mix everything carefully by hand to make it beautiful. Sprinkle with coarse sea salt and pepper on top.
- Salt: pinch
- Ground black pepper: to taste
