Beetroot salad with pickled shallots

Prep Time:

10 minutes

Cook Time:

45 minutes

Serves:

2 as a side

Level:

Easy

About the Recipe

I absolutely adore beets! Their earthy sweetness and vibrant color always draw me in. Whenever I spot fresh beets at the market, I can't resist grabbing a bunch. This steamed beetroot salad is one of the simplest and most delicious ways I enjoy them. The quick-pickled shallots add a tangy bite that perfectly complements the beets.

Ingredients

3 medium beets
1 shallot, thinly sliced
1/2 teaspoon ground korerima (Ethiopian cardamom)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon lemon zest

Optional: 
1 tablespoon capers, drained
Steamed and diced carrots and/or asparagus

Preparation

Wash and trim the beets, leaving about an inch of the stems and root intact. Steam them until tender, about 30-45 minutes depending on size. You can check for doneness by piercing them with a fork. Let them cool slightly.
While the beets are steaming, combine the sliced shallots, korerima, salt, pepper, and lemon juice in a small bowl. Mix well and set aside.
Once the beets are cool enough to handle, peel them and dice them into bite-sized pieces.
In a medium bowl, combine the diced beets, pickled shallots (including the pickling liquid), olive oil, and lemon zest. If using capers, add them now. Gently toss to combine.
Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld. The longer it sits, the more flavorful it becomes.
Enjoy this vibrant and refreshing salad as a side dish with other Ethiopian dishes.

Notes 
For a more substantial salad, add steamed and diced carrots and/or asparagus along with the beets.
The capers add a delicious salty burst – don't hesitate to include them!
Adjust the amount of lemon juice to your liking.
This salad can be stored in the refrigerator for up to 3 days.