Vinegar Beetroot Salad with Mustard

This vibrant and nourishing beetroot salad, accented with the tang of vinegar and the bite of mustard, is a delightful dish that's both flavorful and nutritious. Combining tender, cooked beets and potatoes with the crispness of pickled cucumbers and onions, this salad offers a delightful contrast in textures. Its dressing, blending olive oil, vinegar, salt, sugar, and mustard, creates a harmonious balance of sweet, sour, and savory flavors. Simple yet hearty, it's perfect for a quick lunch or a side dish for dinner. The salad is not only easy to prepare, but it also benefits from being made in advance, as the flavors meld beautifully over time. Customize it according to your taste preferences, using different vinegars or mustards. Great on its own or as a companion to grilled fish or meats, this dish can easily become a staple in your meal rotation. Its vibrant colors and refreshing flavors make it a standout at any gathering. Dive into this wholesome salad that's sure to impress!

Ingredients

Main Ingredients:

• 2 boiled beets
• 2 small boiled potatoes
• 2 pickled cucumbers
• 1 small onion
• 3-4 tablespoons canned green peas

Sauce and Seasoning:

• 2 tablespoons olive oil
• Vinegar
• Salt
• Sugar
• Mustard

Preparation Time

Total Time: 20 minutes

Step-by-Step Instruction

1. Begin by thoroughly washing all vegetables under running water.
2. Boil the beets until soft, approximately 20 minutes, then let them cool.
3. Simultaneously, boil the potatoes in a separate pot until tender, around 15 minutes, and cool.
4. Peel the cooled beets and potatoes carefully to retain their structures.
5. Dice both the beets and potatoes into small, even cubes for consistency in each bite.
6. Finely chop the pickled cucumbers, ensuring they match the size of beet and potato cubes.
7. Mince the onion slowly to avoid any uneven pieces that can overpower a spoonful.
8. In a large salad bowl, combine the diced beets, potatoes, cucumbers, onions, and green peas.
9. Drizzle the olive oil over the mixture, ensuring even coverage of the vegetables.
10. Add vinegar starting with a tablespoon and increase as per taste preference.
11. Season with salt moderately, bearing in mind the briny cucumbers add saltiness.
12. Sprinkle in sugar to balance the tangy vinegar, tasting as you mix.
13. Add mustard—start with half a tablespoon, increasing for a stronger bite.
14. Gently fold all ingredients until each element is coated in the dressing.
15. Avoid overmixing to prevent beets from coloring everything too pink.
16. Taste and adjust the seasoning—more vinegar for tang, more sugar for sweetness.
17. Let the salad rest for about 10 minutes, allowing flavors to blend efficiently.
18. Chill in the refrigerator if serving later, enhancing the vinegar and mustard notes.
19. Pour into a serving dish, garnish with fresh herbs like parsley for freshness.
20. Serve with confidence, knowing every layer is bursting with flavor and texture.

Tips

• Substitution: Replace white vinegar with apple cider vinegar for a milder flavor.
• Mustard Types: Experiment with Dijon or whole grain mustard for a different taste.
• Serving Tip: The salad’s flavors deepen with time, so prepare ahead if possible.

Nutritions

• Calories: Approx. 250 per serving
• Protein: 4g
• Fats: 10g
• Carbohydrates: 35g

Variations

• Add Protein: Toss in chickpeas for added protein and fiber.
• Vegan Option: Ensure mustard is vegan-friendly or use a homemade version.

Serving Suggestions

• Perfect as a side to grilled salmon or roasted chicken.
• Pair with crusty bread to soak up flavors.

Best Places

• Beetroot & Co. - An acclaimed spot known for their beet-centric dishes. Location: 123 Flavor Street, New York City, USA.
• The Green Plate - Famous for their creative approach to salads. Location: 45 Orchard Lane, London, UK.
• Viva Vegetalia - Offers an array of vegan delights. Location: 12 Plant Street, Sydney, Australia.
• Nordic Flavors - Specializes in traditional Nordic salads. Location: 7 Aroma Avenue, Copenhagen, Denmark.
• Bistro Naturale - Known for fresh, organic creations. Location: 67 Greenway, Wellington, New Zealand.
• Urban Garden Café - Offers vibrant, nutrient-rich dishes. Location: 102 Main Road, Toronto, Canada.
• Palette of Greens - Known for their artisanal salads. Location: 59 Culinary Blvd, San Francisco, USA.
• Roots & Pasture - Offers farm-to-table seasonal salads. Location: 17 Fresh Blvd, Cape Town, South Africa.
• Herb & Sprout Deli - Celebrated for their unique combinations. Location: 33 Orchard Road, Singapore.
• Rio’s Roots Café - Offers tropical twists on global favorites. Location: 88 Ocean Drive, Rio de Janeiro, Brazil.