Salad Fasting
Beetroot salad
Sharp, sweet beetroot salad with garlic and walnuts, eaten through the winter and during fasts.
Recipe from Туѓино Јабано
- Prep
- 25 min
- Cook
- 1 hr
- Total
- 1 hr 25 min
- Fasting
- Suitable
Ingredients 10 ingredients
Method
- Heat the oven to 200C. Wash the beetroot, wrap each one whole and unpeeled in foil, and roast for about an hour, until a knife goes in without resistance.
- Let them cool until you can handle them, then rub the skins away. Do this under cold running water or in gloves, because beetroot stains everything it touches.
- Cut the beetroot into 1 cm dice, or grate it coarsely for a softer salad.
- Soak the chopped onion in cold water for ten minutes and drain it. That takes the harshness out so it does not shout over the beetroot.
- Whisk together the oil, vinegar, garlic, sugar, salt and pepper. The sugar is not there to sweeten; it steadies the vinegar against the earthiness of the beetroot.
- Pour the dressing over the beetroot while it is still warm and turn it through. Warm beetroot drinks the dressing in; cold beetroot just sits in it.
- Leave for at least half an hour. Fold in the parsley and walnuts just before it goes to the table.
If you cannot find it
Substitutions that work outside Macedonia.
- Raw beetroot for roasting
- Vacuum-packed cooked beetroot, drained and patted dry — not the sort packed in vinegar, which is already dressed
- Homemade cider vinegar
- Unfiltered cider vinegar, or red wine vinegar with a little more sugar
- New-season walnuts
- Shop walnut halves, toasted for five minutes in a dry pan to wake the oil up
