Cold beetroot side. Our Beet Salad Recipes are just what you're looking for - all from Food Network. Ingredients Boiled beetroot Diced parsley Tahini Pepper Cumin powder Pink salt Sumac Lemon juice Olive oilStepsBoil beetroot and then dice into small cubes, safeguard the boiling water for the sauce Dice parsley and mix with the beetroot cubes Prepare sauce by mixing the beetroot boiling water with a little lemon juice and olive oil, sprinkle salt and pepper, add half This cold beet salad can be prepared a day in advance. If making the same day as serving, allow an hour or more for the salad to chill and marinate.

The recipe is very colorful, with a characteristic pink color and very suitable for summer. If you are about to travel to Vilnius, the capital of Lithuania be sure to try it somewhere in local restaurants, and if not, prepare it yourself at home. This cold beet salad is a new and fresh approach giving this dish a burst of flavor that will compliment your lunch or dinner, while providing your table mates with something they probably have never had before. You can cook Cold beetroot side using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cold beetroot side

1. It's of Boiled beetroot.
2. Prepare of Chopped parsley.
3. It's 1 tbsp of Tahini.
4. You need to taste of Pepper.
5. It's 1/2 tsp of Cumin powder.
6. You need to taste of Pink salt.
7. You need 1/2 tsp of Sumac.
8. You need to taste of Lemon juice.
9. Prepare to taste of Olive oil.

I can't say enough good things about beetroot, the superfood that will help you stay healthy! Try it if you are not already a fan. Place in a small saucepan and cover with water. Beetroot Nutritional Value of Beetroot Health Benefits of Beetroot Uses of Beetroot Side-Effects & Allergies of Beetroot Cultivation of Beetroot Beetroot is rich in vitamins, minerals and nutrients and it without doubt is a 'super-food'.

Cold beetroot side instructions

1. Boil beetroot and then dice into small cubes, safeguard the boiling water for the sauce.
2. Chop parsley and mix with the beetroot cubes.
3. Prepare sauce by mixing the beetroot boiling water with a little lemon juice and olive oil, sprinkle salt and pepper, add half teaspoon sumac and half teaspoon cumin, add large spoon tahini and mix, add more tahini to thicken the sauce to taste.
4. Mix the sauce with the beetroot and parsley and garnish with a parsley sprig.

Though rare, beetroot may cause anaphylaxis, which is an acute allergic reaction to an allergen to which the body has become hypersensitive. In a study, a young girl complained of urticaria (red rashes on the skin that itch intensely, sometimes leading to dangerous swelling) and asthma after ingesting boiled beetroot (). The girl also experienced hives, throat tightness, and bronchospasm. Roasted beet pieces nestled among their sauteed greens makes a beautiful, delicious side dish. If yellow beets are available, double the recipe using a bunch of red and a bunch of yellow, they're gorgeous!