Beet Salad Recipe
pickled shallots. chopped herbs. tahina. poppy seed vinaigrette. urfa
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Pickle the Shallots
Thinly slice the shallots and place them in a small bowl. Pour red wine vinegar over them, add a pinch of salt, and let them sit for at least 30 minutes to pickle.
- 2
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until fork-tender. Once cooked, let them cool, then peel and chop into bite-sized pieces.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, poppy seeds, tahini, salt, and black pepper. Adjust seasoning as needed.
- 4
Combine the Salad
In a large bowl, combine the roasted beets, pickled shallots (drained), and chopped fresh herbs. Drizzle the vinaigrette over the salad and toss gently to combine.
- 5
Serve
Transfer the salad to a serving dish, sprinkle with urfa pepper, and serve immediately.