Recently a friend gave us a bunch of fresh beets that she had just grown in her garden. So, the question was, What do we do with beets? I guess one could make Borscht. What else? There’s always beet salad. But you really have to like beets to eat beet salad. Beets, like some foods is an acquire taste. Kids do not like beets. I away s did (I was a weird kid). In the family we had Ensalada de Remolacha or Beet Salad. And we all loved it. It contained onion, tomato, lemon juice, olive oil, and a little sugar. From the youngest to the oldest, we would scarf it up.The perfect side dish to steak, ham, chicken or lamb.
1 pound beets, trimmed of leaves Salt to taste 1 small onion, slice into thin rounds 1 small tomato, about ¼ pound, cored and cut into thin slices ¼ cup fresh lemon juice 2 tablespoons olive oil ½ teaspoon brown sugar 2 tablespoons fresh chopped basil
Recently a friend gave us a bunch of fresh beets that she had just grown in her garden. So, the question was, What do we do with beets? I guess one could make Borscht. What else? There’s always beet salad. But you really have to like beets to eat beet salad. Beets, like some foods is an acquire taste. Kids do not like beets. I away s did (I was a weird kid). In the family we had Ensalada de Remolacha or Beet Salad. And we all loved it. It contained onion, tomato, lemon juice, olive oil, and a little sugar. From the youngest to the oldest, we would scarf it up.The perfect side dish to steak, ham, chicken or lamb.
1 pound beets, trimmed of leaves Salt to taste 1 small onion, slice into thin rounds 1 small tomato, about ¼ pound, cored and cut into thin slices ¼ cup fresh lemon juice 2 tablespoons olive oil ½ teaspoon brown sugar 2 tablespoons fresh chopped basil
1. Rinse all the vegetables. You don’t have to peel the beets, in fact, you shouldn’t. But you can peel the potatoes and carrots if you wish to save some time. 2. Boil the beets in a large pot with enough water to cover them entirely. You don’t have to boil all the vegetables separately, but it is preferred that you do. (Beets usually take around 45 minutes) 3. On a separate pot boil the potatoes and carrots. (About 15-20 minutes) 4. On a separate pot, boil the eggs. (About 7 minutes – and peel once done) 5. Once all your vegetables are ready, you can put them in a bowl with cold water and ice so they are easier to handle. 6. Cut all the ingredients in small cubes and put them in a large bowl. Don’t forget the onion.
When I was a kid I was not a fan of the word salad or “ensalada”. When I would ask “What’s for lunch?”, I didnt want to hear that salad was on the menu. However, my mom used to make this beet salad all the time, because she knew it was the one salad I would eat, and even ask for seconds. My grandma also used to make the same beet salad, but she included lettuce in it, and I wasn’t a fan of the lettuce addition. I would still eat it, but I probably wouldn’t ask for seconds. This salad is delicious, mainly because it’s not really a salad. I consider it more of a side dish, a carb-loaded side dish. And who doesn’t love carbs?
I wasn’t sure how to call this recipe, and I don’t know where it came from or how it came to be. All I know is that I have always called this salad the “Ensalada Rusa”, which means Russian Salad. I just didn’t want to call this recipe the ‘Venezuelan Russian Salad’, because that doesn’t make sense. However, I am pretty sure that is not the name for this salad, because when I Google it I get the recipes for a different salad, a salad similar to chicken salad or Olivier Salad.
These past holidays my sister came to visit us from Venezuela and I asked her to help me cook some of my favorite dishes so I could blog about them and post the recipes. As soon as she told me she always makes this salad back home, I knew I had to go buy the ingredients and have her show me how to make it. I had never found a good recipe online, and I wanted to know how my mom used to make it. So we bought all the ingredients and she made it for me. It was just like my mom used to make it, and it was very easy, too.
Ensalada de remolacha y zanahoria
FAQ
What is ensalada rusa made of?
What is beetroot salad made of?
How long does Ensalada de remolacha last?
The ensalada de remolacha goes really well with the Spanish rice salad, the Spanish summer salad, and the ensalada de bacalao. You can store the ensalada de remolacha in the fridge for 3-4 days, but you shouldn’t put the dressing on it (only when you are about to eat it).
Can you freeze Ensalada de remolacha?
Unfortunately, you can’t freeze the ensalada de remolacha, but keep in mind that it only takes a few minutes to make. Other traditional Spanish salads that can be stored for a longer amount of time are the Spanish octopus salad, the Spanish tuna salad, and the Spanish seafood salad.
What to eat in Spain – Ensalada de remolacha?
Today the ensalada de remolacha is one of the most popular salads from Spain, and it combines the staple flavors of the area, such as onion, olive oil, and sherry vinegar. Pin for later! To make this Spanish-style salad you need canned beets, lettuce, red onion, olive oil, and sherry vinegar as the main ingredient.
How to make Spanish ensalada?
To make it, marinate the artichoke hearts in olive oil, vinegar, garlic, and herbs. Then, mix them with lettuce, tomatoes, olives, and peppers. Finally, drizzle olive oil and vinegar over the salad. This Spanish ensalada recipe is a great example of traditional Spanish cooking, highlighting fresh ingredients and tasty combinations. 43.