Estonian-inspired Apple and Beetroot Salad

Ingredients

This Estonian-inspired version of the Salata arabiya bil tufah albaladi replaces the traditional Middle Eastern ingredients with locally available Estonian produce. The original dish typically includes ingredients like cucumber, tomatoes, and parsley, which are substituted with beetroot and apples in this adaptation. The flavors are also adjusted to suit the Estonian palate, resulting in a refreshing and vibrant salad that celebrates the essence of Estonian cuisine. We alse have the original recipe for Salata arabiya bil tufah albaladi, so you can check it out.

• 2 medium-sized beetroots, cooked and sliced (400g / 14oz) 2 medium-sized beetroots, cooked and sliced (400g / 14oz)
• 2 apples, cored and thinly sliced (300g / 10.5oz) 2 apples, cored and thinly sliced (300g / 10.5oz)
• 1 small red onion, thinly sliced (80g / 2.8oz) 1 small red onion, thinly sliced (80g / 2.8oz)
• 50g / 1.8oz feta cheese, crumbled 50g / 1.8oz feta cheese, crumbled
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 4g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced beetroots, apples, and red onion.
2. 2.
   In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to make the vinaigrette.
3. 3.
   Pour the vinaigrette over the beetroot, apple, and onion mixture and toss gently to coat.
4. 4.
   Sprinkle the crumbled feta cheese, chopped dill, and parsley over the salad.
5. 5.
   Toss again lightly to combine all the ingredients.
6. 6.
   Let the salad sit for about 10 minutes to allow the flavors to meld together.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Beetroot — To save time, you can use pre-cooked and peeled beetroots available in supermarkets. If using fresh beetroots, boil or roast them until tender, then peel and slice.
• Apples — Choose crisp and slightly tart apples like Granny Smith or Braeburn for a nice contrast to the sweetness of the beetroot.
• Feta cheese — If you prefer a milder flavor, you can substitute feta cheese with crumbled goat cheese or even blue cheese for a more intense taste.
• Fresh herbs — Feel free to adjust the amount of dill and parsley according to your taste preferences. You can also experiment with other herbs like mint or chives for added freshness.

Tips & Tricks

• For a creamier texture, you can mix a tablespoon of sour cream or Greek yogurt into the vinaigrette before tossing it with the salad.
• To enhance the flavors, you can lightly toast some walnuts or pecans and sprinkle them over the salad before serving.
• If you prefer a sweeter taste, you can drizzle a teaspoon of honey over the salad before adding the vinaigrette.
• This salad can be prepared in advance and refrigerated for a few hours to allow the flavors to develop further.
• Serve the salad as a side dish with grilled meats or as a light lunch with some crusty bread.

Serving advice

Serve the Apple and Beetroot Salad chilled as a refreshing side dish or as a light lunch. It pairs well with grilled meats, roasted vegetables, or as part of a buffet spread. Garnish with a sprig of fresh dill or parsley for an added touch of elegance.

Presentation advice

Arrange the sliced beetroots and apples in an alternating pattern on a serving platter or individual plates. Sprinkle the red onion slices, crumbled feta cheese, and fresh herbs over the top. Drizzle the vinaigrette evenly over the salad, allowing it to cascade down the sides. The vibrant colors of the ingredients will create an eye-catching presentation.