I always roast my beets if I’m doing them fresh. Oven at 180° C for about 30 minutes or until soft. I leave them in the oven, covered, and let them cool. Then you can shed the skin off with your thumbs. If you’re in a hurry, pre-cooked beets are also fine. Feel free to combine as many things as you like. In the end, there should be a nice balance of tart and sweet, as well as some crunch from fresh vegetables and the softness of starchy roots.
If you get the leaves with the beets, absolutely use them! Wash them and pat them dry. Either rub them with olive oil and seasonings, put in the oven with the beets, for about 3-4 minutes. Remove, and let them crisp. Crumble them into the salad in the end. Or chop them up, heat some butter in the pan and sauté them until they’ve wilted a little, and add them to the salad.
Ukrainian Buddha Bowl
Serves 3-4 as a meal / Serves 6-8 as a side
- 500g boiled potatoes (white and sweet), sliced
- 500g sliced red beets
- ½ large leek or a small one / 3 shallots and/or 3 green onions, sliced.
- ½ zucchini (courgettes) and/or cucumber, sliced
- 1-2 grated carrots (or slice them)
- 2-3 whole pickled cucumbers, sliced, or 2 Tbsp of capers (something tart)
- 1 yellow or red bell pepper (or mix half and half), chopped
- 1 can of black-eyed peas, kidney or white beans
- Fresh, chopped coriander / cilantro to taste or parsley
- Fresh sprigs of dill to taste
- Salt and Pepper to taste
Make a vinaigrette with olive oil, balsamic vinegar and lemon juice.
Combine everything. Best left overnight. Serve at room temperature.
