Rediscover classic flavors with timeless beetroot salad

Beetroot salad was an integral part of traditional dinners, often served with meats, potatoes, and even as a light snack. Its preparation is exceedingly simple. Today, we often opt for modern versions of this salad, adding various ingredients, but it's worthwhile to return to the classic methods to rediscover how delicious beets can be in their simplest form.

Beets are a nutrient-rich vegetable that you should include regularly in your diet. They are packed with vitamins (A, C, K, and B-group vitamins) and minerals like potassium, magnesium, and iron. Moreover, beets contain natural antioxidants that bolster the immune system and help combat free radicals. Regular consumption also benefits the circulatory system, aiding in the production of red blood cells and possibly reducing blood pressure.

Thanks to their high fiber content, beets positively affect digestion and support healthy intestinal function. Furthermore, their natural sweetness makes them an excellent addition to many dishes, not just salads.

Beetroot salad is a dish worth recreating in your kitchen. Its simplicity and unique taste make it suitable for many meals, from meat roasts to light lunches. With this traditional recipe, you can enjoy the taste of beets as they were made years ago—without unnecessary additions, yet full of flavor.

Ingredients:

            
• 4 medium beets
• 1 apple (preferably slightly sour, e.g., a gray rennet)
• 1 tablespoon of apple cider vinegar or lemon juice
• 1 teaspoon of sugar (or honey)
• 2 tablespoons of vegetable oil (e.g., sunflower oil)
• Salt to taste
• Pepper to taste

The tradition of making beetroot salad dates back to ancient times when beets were among the most commonly grown vegetables on farms. Thanks to their easy cultivation and long storage, beets were available year-round, making them an ideal ingredient for salads.

Preparation:

      
1. Wash the beets, place them in a pot, cover with water, and cook over low heat for about 1 to 1.5 hours until they are soft. Then drain, cool, and peel them.
2. Grate the cooked beets on a coarse grater. Peel the apple, remove the core, and grate it as well.
3. In a bowl, combine the grated beets and apple. Add apple cider vinegar (or lemon juice), sugar, salt, and pepper. Pour in the oil and mix thoroughly.
4. It's best to let the salad sit in the refrigerator for about 15-30 minutes to allow the flavors to meld, and then serve.