Sami-style Beetroot Salmorejo

Ingredients

In this Sami adaptation of salmorejo, the traditional tomatoes are replaced with beetroot, giving the dish a vibrant red color and a slightly sweeter taste. Additionally, Sami spices are added to enhance the flavor profile and provide a unique twist to the original recipe. We alse have the original recipe for Salmorejo, so you can check it out.

• 500g (1.1 lb) beetroot, peeled and chopped 500g (1.1 lb) beetroot, peeled and chopped
• 200g (7 oz) day-old bread, crust removed 200g (7 oz) day-old bread, crust removed
• 2 cloves of garlic 2 cloves of garlic
• 50ml (1.7 fl oz) extra virgin olive oil 50ml (1.7 fl oz) extra virgin olive oil
• 30ml (1 fl oz) red wine vinegar 30ml (1 fl oz) red wine vinegar
• 1 teaspoon Sami spice blend (a mix of coriander, cumin, and cardamom) 1 teaspoon Sami spice blend (a mix of coriander, cumin, and cardamom)
• Salt, to taste Salt, to taste
• Water, as needed for desired consistency Water, as needed for desired consistency

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the chopped beetroot. Cook until tender, approximately 15-20 minutes. Drain and let cool.
2. 2.
   In a blender or food processor, combine the cooked beetroot, day-old bread, garlic cloves, olive oil, red wine vinegar, Sami spice blend, and a pinch of salt. Blend until smooth.
3. 3.
   Gradually add water to achieve the desired consistency. The soup should be thick but pourable. Adjust the seasoning with salt if needed.
4. 4.
   Transfer the soup to a bowl and refrigerate for at least 2 hours to chill and allow the flavors to meld.
5. 5.
   Serve the Sami-style Beetroot Salmorejo chilled, garnished with a drizzle of olive oil and a sprinkle of Sami spices.

Treat your ingredients with care...

• Beetroot — Make sure to peel and chop the beetroot before cooking. This will ensure even cooking and a smoother texture in the final soup.

Tips & Tricks

• For a creamier texture, soak the day-old bread in water for a few minutes before blending it with the other ingredients.
• Adjust the amount of Sami spice blend according to your preference for spiciness.
• Serve the soup with a side of traditional Sami flatbread for a complete meal.

Serving advice

Serve the Sami-style Beetroot Salmorejo chilled in individual bowls or glasses. Drizzle a little extra virgin olive oil on top and sprinkle some Sami spices for an added burst of flavor. Garnish with fresh herbs, such as dill or parsley, for an attractive presentation.

Presentation advice

To create an eye-catching presentation, consider serving the Sami-style Beetroot Salmorejo in small shot glasses or mini bowls. Arrange them on a wooden platter adorned with Sami-inspired patterns or motifs. This will not only enhance the visual appeal but also pay homage to the Sami culture.