Beet, pickled cherry and crispy shallot salad
Indulge in the delightful combination of earthy beets, tangy pickled cherries, and crunchy crispy shallots in this vibrant salad bursting with flavor.
Ingredients:
- 910g medium beets, peeled
- Kosher salt
- Pepper
- 1 small red or white onion, halved and thinly sliced lengthwise
- Ice water
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
Instructions:
- Place the beets in a saucepan, add enough water to cover them, and bring to a boil. Sprinkle a good amount of salt and simmer over medium heat until they are soft, approximately for 20 minutes. Drain thoroughly and allow to cool down, then slice them into small pieces suitable for a single bite.
- Submerge the onion in a bowl filled with cold water. Add a decent amount of salt and let it sit until it becomes crunchy, for about 20 minutes. Drain well and gently dry it with a cloth.
- Combine the beets and onion in a bowl, then mix in the olive oil and vinegar. Season with salt and pepper, mix again, and it's ready to be served.
Summary:
- Calories: 2374 kcal
- Fat: 197 g
- Protein: 17 g
- Carbs: 149 g
- Potassium: 2564 mg
- Magnesium: 198 mg