Beetroot salad full of vitamins
All responsible Estonians* went to the polls last Sunday to elect 101 representatives to our national parliament, Riigikogu (unless they had cast their vote on the world's first parliamentary e-elections earlier, that is). To mark the occasion, K. and I had invited some friends over on Sunday night to feast on the cheese (toma della valle, toma al peperoncino and robiola rustica) and ham (la coppa, salami rustico, lardo di Arnad, bresaola, and mocetta) we had brought back from our Italian skiing-holiday, while watching the election results on the telly. During the five-hour eating, chatting and TV-watching session, we enjoyed the antipasti I had made during the day, and the tiramisu (K's first attempt, and very good one at that). There was plenty of food, though not much left over (we were 16 people plus kids, after all).
As always, after a night of lots of food, we took it easy on the following day. On Monday night I made this really light and simple beetroot salad for dinner, followed by the last two pieces of tiramisu. As there are lots of flu bugs around at the moment, we added plenty of vitamin-rich spring onions and parsley to the iron-packed beetroot, and added some balsamic vinegar to complement the inherent sweetness of this root vegetable so often and unjustly neglected by people.. We ate the salad with a slice of toasted ciabatta, but it would also make a lovely side dish to grilled meat or fish.
(And yes, it's natural light, in the late afternoon. The winter is finally on the way out, even if there's still snow outside ...)
Beetroot salad full of vitamins
(Peedisalat ürtidega)
Serves 2
2 beetroots, boiled
2 spring onions
a large handful of parsley
2-3 tsp balsamic vinegar
Maldon sea salt
freshly ground black pepper
Peel the beetroot and cut into small cubes. Chop the spring onions (both green and white parts) and parsley, add to the beetroot. Season with balsamic vinegar, salt and pepper, and mix thoroughly to combine.
Serve.
* That's 62 per cent of our population, if election turnout is an indicator:)
UPDATE 15.3.2007. Check out this rendition of my beetroot salad, courtesy of Sara of Sara ex machina
As always, after a night of lots of food, we took it easy on the following day. On Monday night I made this really light and simple beetroot salad for dinner, followed by the last two pieces of tiramisu. As there are lots of flu bugs around at the moment, we added plenty of vitamin-rich spring onions and parsley to the iron-packed beetroot, and added some balsamic vinegar to complement the inherent sweetness of this root vegetable so often and unjustly neglected by people.. We ate the salad with a slice of toasted ciabatta, but it would also make a lovely side dish to grilled meat or fish.
(And yes, it's natural light, in the late afternoon. The winter is finally on the way out, even if there's still snow outside ...)
Beetroot salad full of vitamins
(Peedisalat ürtidega)
Serves 2
2 beetroots, boiled
2 spring onions
a large handful of parsley
2-3 tsp balsamic vinegar
Maldon sea salt
freshly ground black pepper
Peel the beetroot and cut into small cubes. Chop the spring onions (both green and white parts) and parsley, add to the beetroot. Season with balsamic vinegar, salt and pepper, and mix thoroughly to combine.
Serve.
* That's 62 per cent of our population, if election turnout is an indicator:)
UPDATE 15.3.2007. Check out this rendition of my beetroot salad, courtesy of Sara of Sara ex machina
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