Recipe: beetroot salad

Beetroots are a common ingredient in Europe and are now conveniently available in China as well. Also known as beetroot, it is the root stem of a plant, round in shape, about the size of half a fist. Like radishes, it needs to be pulled out of the ground. Once washed, its color is a bright purplish-red, somewhat resembling the color of rhododendron, deeper than that of dragon fruit, and very beautiful.

Beetroots can be eaten raw, with a natural sweetness, often used as an ingredient in various fruit and vegetable smoothies, showcasing a natural pink color that is very pleasing. It can also be cooked; as it is not a starchy root vegetable, it has low calories, high water content, and a slightly looser texture than radishes. Cooked beetroot has a lighter sweetness, and cutting it into large chunks for a bite is very satisfying, like the specially flavorful radish chunks in oden, creating a crunchy sound when chewed.

I particularly enjoy using naturally vibrant-colored plants in cooking, not only because the dishes look especially appealing but also because such plants are generally rich in nutrients. One health benefit of beetroot is its ability to increase the oxygen content in the blood, which, when oxygen levels are sufficient, can enhance endurance and athletic performance, providing a boost of energy. Additionally, beetroot contains a lot of fiber, without the rough texture typical of many fibrous foods, making it particularly palate-friendly. It is especially beneficial for intestinal health.

However, one challenge in cooking beetroot is its inherent earthy taste, especially when eaten raw. After all, having been buried in the soil for so long, it's like seaweed having a taste of the sea. But once you know the trick, the earthy taste can turn into umami.

The trick I want to share involves two methods of preparation, hot or cold. The hot method is straightforward: cook the beetroot with olive oil and salt to remove the earthy taste. Be generous with the olive oil and use low heat. Cut the beetroot in half without chopping it too small, as it can easily crumble. Simmer the halved beetroots in olive oil, and they will be cooked quickly. Before taking them out of the pan, drizzle with a circle of golden olive oil and a pinch of salt, ready to serve.

For a cold dish, a common approach is to add mayonnaise to remove the earthy taste, a practice that's quite Russian. The downside is that mayonnaise is high in calories and can mask the taste of the beetroot itself. I have a recipe that pairs it with other ingredients to create a Mediterranean-style salad. Combine beetroot with feta cheese, blueberries, and pine nuts, then drizzle with olive oil.

Have you tried feta cheese? It's a cheese made from goat's milk produced in Greece, with a rich flavor and relatively high salt content, which many find a bit unusual to eat alone. However, paired with beetroot, the flavors balance out beautifully.

Feta cheese has a low moisture content and crumbles into small pieces when slightly pressed with a spoon; sprinkle the cheese crumbs generously among the beetroot pieces. The white and purplish-red colors immediately liven up the plate. Then we add blueberries, enhancing the visual appeal.

This is not just an aesthetic consideration but also balances the earthy taste of beetroot and the saltiness of feta cheese. The choice of pine nuts is also deliberate; their small, pointed shape adds a refined touch to the taste. Because they are high in fat, they add a creamy flavor to the salad. Mixing these ingredients and finishing with a drizzle of olive oil and a squeeze of fresh lemon juice, without adding salt, creates a particularly crisp and refreshing taste. I believe, like me, you will be impressed by the collision of flavors among these ingredients upon trying it.

I love this beetroot salad, especially as dinner. If I feel hungry, adding a boiled egg or drinking some warm soy milk makes it very comforting. Because beetroot is high in water content, despite the salad's large volume, it doesn't feel heavy, leaving you feeling refreshingly clear-headed, light, and without the need for exercise to burn it off. Therefore, it's often my choice of meal when I have to work late at night.

Moreover, this dish holds significant meaning because it doesn't require added salt, relying entirely on the natural flavors of the ingredients to balance and harmonize, which sensitizes and energizes the taste buds. I often use it as a form of taste training. After a period of eating heavily flavored foods, using this salad to appreciate the original flavors of food can help rediscover richer tastes in simple life, making it a truly healing dish.