Beetroot Salad with Yogurt & Garlic / Beetroot Salad with Orange & Walnuts

Beetroots: These are the star of the dish, providing a sweet and earthy flavor.

Yogurt: Adds creaminess and a tangy taste to the salad.

Garlic: Gives a bold and aromatic flavor.

Olive oil: Enhances the texture and adds a subtle richness.

Salt: Balances the flavors.

Black pepper: Adds a hint of spice and depth.

When boiling beetroots, make sure to leave the skins on. This helps to retain their vibrant color and nutrients. Once tender, you can easily slip the skins off under cold running water. This method also prevents the beetroots from becoming waterlogged, ensuring they maintain their natural sweetness and firm texture.

• boiled and diced beetroots - Substitute with boiled and diced carrots: Carrots provide a similar texture and sweetness, though the flavor will be less earthy.

• plain yogurt - Substitute with Greek yogurt: Greek yogurt is thicker and creamier, offering a richer texture while maintaining the tanginess.

• plain yogurt - Substitute with sour cream: Sour cream provides a similar tangy flavor and creamy consistency.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in smaller quantities to provide a similar flavor without the texture of fresh garlic.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that won't overpower the dish.

• olive oil - Substitute with sunflower oil: Sunflower oil is a neutral oil that can be used in place of olive oil for a similar texture and cooking properties.

• salt - Substitute with sea salt: Sea salt can be used in the same quantities and provides a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but a slightly different flavor profile, which can add a unique twist to the dish.

• Store the beetroot salad in an airtight container to maintain its freshness and prevent it from absorbing any unwanted odors from the refrigerator.
• Place the container in the refrigerator, where it can be kept for up to 3-4 days. The yogurt and garlic flavors will meld beautifully over time, enhancing the overall taste.
• If you wish to prepare the salad in advance, consider storing the diced beetroots and the yogurt mixture separately. Combine them just before serving to maintain the best texture and flavor.
• For freezing, note that yogurt-based salads do not freeze well due to the potential for separation and texture changes. However, if you must freeze, do so only with the diced beetroots.
• To freeze the diced beetroots, spread them out on a baking sheet in a single layer and place them in the freezer until they are solid. This prevents them from clumping together.
• Once frozen, transfer the beetroot pieces to a freezer-safe bag or container, removing as much air as possible to avoid freezer burn. Label with the date and store for up to 3 months.
• When ready to use, thaw the beetroot pieces in the refrigerator overnight. Combine with the yogurt mixture just before serving for the best texture and flavor.
• Avoid freezing the yogurt mixture as it can become grainy and watery upon thawing, which will affect the overall quality of the salad.

• For the beetroot salad with yogurt and garlic:

  1. Microwave Method: Place the salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. Be cautious not to overheat as the yogurt can separate.
  2. Stovetop Method: Transfer the salad to a saucepan. Heat over low to medium heat, stirring occasionally until warmed through. This method helps maintain the texture of the beetroots and prevents the yogurt from curdling.
  3. Oven Method: Preheat your oven to 300°F (150°C). Place the salad in an oven-safe dish and cover with foil. Heat for about 10-15 minutes, stirring halfway through to ensure even warming.

• For the beetroot salad with orange and walnuts:

  1. Microwave Method: Place the salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, stirring halfway through. This method is quick and retains the freshness of the oranges and walnuts.
  2. Stovetop Method: Transfer the salad to a saucepan. Heat over low to medium heat, stirring occasionally until warmed through. This method helps maintain the texture of the beetroots and ensures the walnuts remain crunchy.
  3. Oven Method: Preheat your oven to 300°F (150°C). Place the salad in an oven-safe dish and cover with foil. Heat for about 10-15 minutes, stirring halfway through to ensure even warming. This method is gentle and helps preserve the flavors of the orange and walnuts.

• Pot: Used to boil the beetroots until they are tender.

• Knife: Essential for dicing the boiled beetroots into medium-sized pieces.

• Cutting board: Provides a stable surface for dicing the beetroots.

• Mixing bowl: Used to combine the yogurt, minced garlic, olive oil, salt, and pepper, and to mix in the diced beetroots.

• Garlic press: Handy for mincing the garlic cloves efficiently.

• Measuring spoons: Useful for measuring out the olive oil and any other seasonings to taste.

• Spoon: Used for mixing the ingredients together in the mixing bowl.

• Refrigerator: Necessary for chilling the salad for at least 30 minutes before serving.

• Serving bowl: Ideal for presenting the chilled beetroot salad.

Pre-boil the beetroots: Boil the beetroots ahead of time and store them in the refrigerator. This way, you can quickly dice and use them when needed.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Mix ingredients in advance: Combine the yogurt, olive oil, salt, and pepper in a bowl and store it in the fridge. When ready, just add the diced beetroots.

Chill efficiently: Place the salad in a shallow dish to chill faster in the refrigerator.