We love beetroot salad with simple ingredients that my husband threw together sometime ago. The salad was tasty, juicy, we could eat it several days in a row, it could be stored beautifully up to 7-8 days refrigerated without any problems. The recipe became a permanent item on our regular menu as a side dish for anything. One of the distinct features of the salad was very little quantity of oil, used fro dressing. Cooked beetroot provided an abundance of juices. Occasionally, I would add a spoon or two of the liquid from the jar of dill cucumbers. This time we decided to add smoked trout, the product we like and often use as is, or in different types of salads. One of the goals was not to use any mayonnaise type of dressing and to stay with one table/serving spoon of the oil for the “bucket’ of salad. It worked well.
I had the salad (a vegetable dish with extra protein) as a side dish to scrambled egg on a toasted slice of buckwheat bread.
Compared to previously published recipe of beetroot salad (vegetables only, vegan dish) this salad has only one additional ingredient – smoked trout.
large portion with 10-15 servings, depending on portion size
- 3-4 cooked beetroots
- 4-5 cooked carrots
- 1 jar dill cucumbers (650-800 g)
- 1 can baby peas
- 1 large or 2 small onions, finely chopped
- 1 smoked trout, in medium size flakes
- 1 serving spoon of avocado oil
- 3-4 serving spoons of dill cucumbers liquid
- pinch of black pepper
- sea salt to taste
The addition of smoked trout made the salad less juicy. To get it the desired consistency of the salad I had to add more liquid from pickled dill cucumbers.
- cook beetroot with skin on, until soft through, place beetroot in cold water, peel the skin and grate
- I usually cook, cool down and peel beetroot the day before making salad, beetroot develops even brighter colour when stored refrigerated overnight
- 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
- drain water from canned peas, rinse them if necessary
- separate smoked trout flesh from skin and bones, flake the flesh to medium size pieces
- place all ingredients in a large bowl, add salt, pepper and oil
- mix them
- add pickled cucumbers liquid, one serving spoon at a time
- mix the salad and check the taste, add salt if necessary, liquid if you want your salad more juicy, seasoning will depend on the taste and quantity of pickled cucumbers used
- keep salad refrigerated in locked container
The colour of the salad with become darker with storage.