Haipai Beetroot Salad

Ingredients

In the original Slovenian dish, Sladka repa, the beetroots are typically boiled or steamed, whereas in this Haipai adaptation, the beetroots are roasted to enhance their flavor and add a smoky element. Additionally, the vinaigrette in the Haipai version incorporates soy sauce, rice vinegar, and ginger, giving it a tangy and refreshing twist. We alse have the original recipe for Sladka repa, so you can check it out.

• 4 medium-sized beetroots, roasted and sliced (500g / 1.1 lb) 4 medium-sized beetroots, roasted and sliced (500g / 1.1 lb)
• 1 cucumber, thinly sliced (150g / 5.3 oz) 1 cucumber, thinly sliced (150g / 5.3 oz)
• 1 carrot, julienned (100g / 3.5 oz) 1 carrot, julienned (100g / 3.5 oz)
• 2 tablespoons toasted sesame seeds (20g / 0.7 oz) 2 tablespoons toasted sesame seeds (20g / 0.7 oz)
• 2 tablespoons chopped fresh cilantro (10g / 0.4 oz) 2 tablespoons chopped fresh cilantro (10g / 0.4 oz)
• For the vinaigrette: For the vinaigrette:
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons rice vinegar (30ml) 2 tablespoons rice vinegar (30ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 teaspoon grated ginger (5g / 0.2 oz) 1 teaspoon grated ginger (5g / 0.2 oz)
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)

Nutrition

• Calories: 150 kcal / 628 kJ
• Fat: 6g (Saturated Fat: 1g)
• Carbohydrates: 20g (Sugar: 12g)
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash the beetroots thoroughly and trim off the tops and roots. Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
3. 3.
   Roast the beetroots in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool.
4. 4.
   Once the beetroots are cool enough to handle, peel off the skin and slice them into thin rounds.
5. 5.
   In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, and sesame oil to make the vinaigrette.
6. 6.
   In a large mixing bowl, combine the roasted beetroot slices, cucumber slices, and julienned carrot.
7. 7.
   Pour the vinaigrette over the vegetables and toss gently to coat them evenly.
8. 8.
   Sprinkle the toasted sesame seeds and chopped cilantro over the salad and give it a final toss.
9. 9.
   Serve the Haipai Beetroot Salad chilled or at room temperature.

Treat your ingredients with care...

• Beetroots — Roasting the beetroots enhances their natural sweetness and adds a smoky flavor. Make sure to wrap them individually in aluminum foil before roasting to prevent the color from bleeding.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste in the vinaigrette.

Tips & Tricks

• For added crunch, you can sprinkle some crushed roasted peanuts or sliced almonds on top of the salad.
• If you prefer a spicier kick, add a pinch of chili flakes or a few drops of hot sauce to the vinaigrette.
• To save time, you can roast the beetroots in advance and store them in the refrigerator until ready to use.
• Feel free to customize the salad by adding other vegetables such as bell peppers or radishes.
• This salad can be served as a refreshing side dish or as a light main course by adding some grilled tofu or chicken.

Serving advice

Serve the Haipai Beetroot Salad chilled or at room temperature. It pairs well with grilled meats, seafood, or as a refreshing side dish for a summer barbecue.

Presentation advice

Arrange the sliced beetroots, cucumber, and carrot in an attractive pattern on a serving platter. Sprinkle the toasted sesame seeds and chopped cilantro over the top for an added visual appeal.