DESCRIPTION:
This dish features thinly sliced beetroot, showcasing its deep red color and beautiful concentric ring patterns. Naturally sweet and earthy, beetroot is rich in nutrients like fiber, vitamins, and antioxidants. Whether served as a salad, side dish, or light snack, these tender slices are both visually appealing and deliciously refreshing.
INGREDIENTS:
- 3–4 medium beetroots
- 1 tablespoon olive oil
- 1 tablespoon lemon juice or vinegar
- Salt to taste
- Black pepper (optional)
- Fresh herbs (like parsley or coriander, optional)
INSTRUCTIONS:
- Wash the beetroots thoroughly to remove any dirt.
- Boil or steam them for 25–35 minutes until tender.
- Allow them to cool slightly, then peel off the skin.
- Slice the beetroots into thin, even rounds.
- Place slices in a bowl and drizzle with olive oil and lemon juice.
- Sprinkle salt and black pepper as desired.
- Toss gently to coat all slices evenly.
- Garnish with fresh herbs if using, and serve.
TIPS:
- Use a sharp knife or mandoline for perfectly thin slices.
- Avoid overcooking to maintain texture and color.
- Add a pinch of sugar if you prefer a slightly sweeter taste.
- Pair with yogurt or feta cheese for a creamy contrast.
- Store leftovers in an airtight container in the fridge for up to 2 days.