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Fast and tasty
Fried beetroot salad

Fried Beet Salad

Wins you over with its simplicity and honest flavor! An unfussy and surprisingly good salad! The fried beets turn out soft, with a mix of garlic, nuts, and fresh herbs. It takes just a handful of ingredients, yet everyone in my house asked for seconds. Unexpected, filling, and a big hit because of it.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Beets (Medium size)

Garlic

0.5

Sunflower oil (Refined)

Lemon juice

1.5

Salt

Walnuts

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 40 % 8 g

Carbohydrates 50 % 10 g

120 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 30 min

Step 1:

How do you make a fried beet salad? It's very simple! Gather your ingredients. Wash the beets under running water and be sure to scrub them with a brush or the rough side of a sponge to remove any grit. I recommend walnuts specifically — they perfectly play up the sweetness of the beets. The herbs, on the other hand, can be anything, from punchy cilantro to milder parsley.
Step 2:

Peel the beets with a paring knife or a vegetable peeler. Cut them into thin matchsticks, or grate them on a coarse grater. The finer you cut the beets, the faster and more evenly they'll fry.
Step 3:

Heat the sunflower oil in a skillet and add the beets to fry. Keep the heat at medium. I use a steel skillet, but if you're just starting out in the kitchen, a nonstick pan is the safer choice.
Step 4:

The beets should fry, not steam — so don't cover them. The cooking time can vary depending on the beets themselves, how you cut them, and the pan you use. I fried mine for 20 minutes, stirring now and then. Go by how soft the beets are: as soon as a piece breaks apart easily, move on to the garlic. Grate the garlic on a fine grater and add it to the skillet. Because garlic has a lot of sugar, it can burn quickly.
Step 5:

Transfer the beets to a bowl and dress them with lemon juice and salt.
Step 6:

Right before serving (straight in the salad bowls), garnish with finely chopped fresh herbs and finely chopped walnuts. Enjoy!

The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Use an oil with a high smoke point for frying! Any oil is only good up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they contain lots of unfiltered organic particles that start to burn quickly. Refined oils hold up better to heat and have a higher smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.