Cooked beetroot salad with carrots, pickled cucumbers and canned baby peas is a juicy and zesty snack on its own, or a perfect side dish for meat or poultry. It is ideal winter salad when not that many vegetables are in season, but also nice in hot summer days, cold direct from refrigerator. It’s a practical salad as well, as it can be stored for 4-5 days, getting only better in taste after storage. Only minimal dressing is required for this salad, as cooked beetroot gives plenty of juices. To make salad sharp, some liquid form pickled cucumber can be added. Freshly made salad is lighter in colour, it becomes all dark purple, beetroot colour in 4-5 hours. Salad taste will depend on the variety of pickled cucumbers and beetroot used. I use organic beetroot and regular carrots.
For those who tolerate buckwheat, it can be served as a side dish for buckwheat crepes, made as parcels with chicken and egg filling.
For a large portion, enough for 8-10 servings
- 3-4 cooked beetroot
- 4-6 cooked carrots
- jar of pickled cucumbers
- 1 onion
- can of baby peas
- sea salt and black pepper for seasoning
- 1 table spoon of walnut or sunflower oil
When sensitive to sugars, select pickled cucumbers with no sugar in an ingredient’s list.
- cook beetroot with skin on, until soft through, place them in cold water, peel the skin and grate
- cook peeled carrots al dente, do not overcook them to be too soft, grate cooked carrots
- chop onion as fine as possible
- chop pickled cucumbers, preserve some liquid from the jar if desired
- drain water from canned peas, rinse them if necessary
- add salt and pepper, add oil
- mix the salad and check the taste, add salt if necessary, seasoning will depend on the taste and quantity of pickled cucumbers used
- add table spoon of pickled cucumbers liquid to make the salad more juicy and zesty
- store refrigerated in glass container with tight lid
In our fridge this salad stays fresh for 7 days. As everything in the salad is cooked and no creamy dressing with mayonnaise/egg/cream/sour cream is used, it can be packed as takeaway lunch in any weather. If plain salads are not for your palette, this is the salad for you.
Another option for this salad comes with adding fermented cabbage as an ingredient. In that case both beetroot and carrots are chopped. It can be made with or without canned peas. Salad taste will depend more on the taste of fermented cabbage than anything else. I use my own fermented cabbage, homemade with sea salt as the only additional ingredient.
Smoked trout can be added to make this salad a more balanced dish.