Recipe

Shanghai-style Beetroot Salad

Tangy Beetroot Delight: A Shanghai Twist on a Mexican Classic

4.1 out of 5

This Shanghai-style Beetroot Salad is a vibrant and refreshing dish that combines the earthy flavors of beetroots with the tanginess of vinegar and the subtle heat of chili. Inspired by Mexican cuisine, this Shanghai adaptation adds a unique twist to the original dish.

Salad› Betabeles

Cuisine of the Americas› North American cuisine› Mexican cuisine

Asian cuisine› Chinese cuisine› Anhui cuisine› Shanghai cuisine

Preparation time

10 minutes

Cooking time

N/A

Total time

70 minutes (including 1 hour of marinating)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

Soy

Not suitable for

Paleo, Keto, Low-carb, High-protein, Mediterranean

Ingredients

In this Shanghai-style adaptation, the original Mexican Betabeles dish is transformed into a tangy and spicy beetroot salad. The addition of vinegar, soy sauce, and chili oil gives it a distinct Shanghai flavor profile. The use of toasted sesame seeds and fresh cilantro adds an aromatic touch, enhancing the overall taste and presentation of the dish. We alse have the original recipe for Betabeles, so you can check it out.

4 medium-sized beetroots, peeled and thinly sliced (500g) 4 medium-sized beetroots, peeled and thinly sliced (500g)
2 tablespoons rice vinegar (30ml) 2 tablespoons rice vinegar (30ml)
1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
1 teaspoon chili oil (5ml) 1 teaspoon chili oil (5ml)
1 tablespoon toasted sesame seeds (15g) 1 tablespoon toasted sesame seeds (15g)
Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 3g, 0.5g
Carbohydrates (total, sugars): 20g, 15g
Protein: 4g
Fiber: 5g
Salt: 1g

Preparation

1.
In a large bowl, combine the rice vinegar, soy sauce, and chili oil.
2.
Add the thinly sliced beetroots to the bowl and toss until they are well coated in the marinade.
3.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
4.
Before serving, sprinkle the toasted sesame seeds over the marinated beetroots.
5.
Garnish with fresh cilantro leaves.
6.
Serve chilled and enjoy!

Treat your ingredients with care...

Beetroots — Make sure to thinly slice the beetroots for a better texture and easier absorption of the marinade.

Tips & Tricks

For a spicier kick, add more chili oil according to your preference.
You can add a squeeze of lime juice for an extra tangy flavor.
Toast the sesame seeds in a dry pan over medium heat until they turn golden brown for a nuttier taste.
If you prefer a milder flavor, reduce the amount of chili oil.

Serving advice

Serve the Shanghai-style Beetroot Salad as a refreshing appetizer or as a side dish to complement a main course. It pairs well with grilled meats, steamed fish, or as a topping for rice or noodles.

Presentation advice

Arrange the thinly sliced beetroots in a circular pattern on a serving plate. Sprinkle the toasted sesame seeds over the top and garnish with fresh cilantro leaves. The vibrant colors of the beetroots and the contrasting textures will make for an eye-catching presentation.