Beet Salad -A celebration recipe

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For my birthday this year, a good friend of mine gave me an amazing book – ‘Share’ : A cookbook that celebrates our common humanity by Women for Women International (WFWI). The underlying message of Share is simple: for all our apparent diversity―as individuals, societies and nations―our actions, however small, can have an exponential, positive influence both on the world and the lives of others. Nothing more beautifully conveys our interdependence than the food we eat. The recipes featured in this uplifting book―provided by contributors who are all actively engaged in humanitarian issues, as well women from the eight countries in which Women for Women International (WfWI) work.

I am in love with the illustrations in this book. The night I received this book, I was up past midnight going through it. One recipe that caught my eye right away, was a beet salad recipe by Zainab Salbi, founder of women for women international. I love beets and it had many ingredients that I use everyday. Last weekend I finally decided to make this recipe.  As I was making it, I wasn’t sure how it would come together. However, when I tasted it, the flavors were out of this world! The flavors of sesame seeds, balsamic vinegar, olive oil and fresh ginger along with all the chopped veggies were heavenly. This probably is one of my most favorite salads and I am going to make this again and again.

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I made some changes to the original recipe. Instead of using raw beets, I used roasted beets. I also replaced carrots with fresh orange bell pepper that is now in season and I added some grape tomatoes. I followed the rest of the recipe and it indeed was a celebration of colors and taste on my plate and my mouth!

This recipe is from the Celebration section of ‘Share’ – recipes to bring to the peace table, to celebrate our shared humanity. I want to thank Zainab Salbi for this amazing recipe that is a keeper for me. I am so impressed with her work in the war torn, post conflict countries. I salute her for her selfless work and dedication.

My dear friend, Tulika Bhatia, thank you for this priceless gift that I will always treasure!

Here is the recipe for a salad that is full of surprises, it is colorful, beautiful and very healthy:

Prep time: 20 mins  Cooking time:0 mins    Total time: 20 mins

Ingredients:

4 beets (I used roasted beets)
1 medium orange bell pepper
2 celery ribs
1/2 cup cherry tomatoes cut in halves
1 avocado
1 inch piece of fresh ginger, grated
1 table spoon of sesame seeds (I toasted them lightly)
1 tbsp fresh cilantro chopped
6 tbsp olive oil
2 tbsp balsamic vinegar
salt and freshly ground black pepper

Directions:

  1. Cut the roasted beets, celery and orange bell pepper into small, even cubes. Place in a salad bowl. Add cherry tomatoes.
  2. Peel and pit the avocado and cut the flesh into cubes. Add to the bowl and gently mix to combine.
  3. Add grated ginger, sesame seeds and cilantro. Pour in olive oil and balsamic vinegar. Season with salt and pepper, gently mix and serve.

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29 thoughts on “Beet Salad -A celebration recipe

  1. What a great book on so many levels, Archana! I salute these amazing women too.
    Your salad is just so picture perfect! Love the flavor combinations and will try it soon.

  2. ? Love the picture !

    My very first blog post is titled My Favorite Salad, in the One the Side in the menu.. Not being a beet lover, I found I do find them ok raw.. But they went from ok to wow for me when I used them in my salad drizzled with aged balsamic vinegar and EVOO.. As I was perusing your menu, beet salad caught my eye.. And your salad is beautiful.. You really are talented, showcasing method and finish ?

    1. Thank you Pan for your kind words! Just read your favorite salad recipe. I can imagine how delicious beets drizzled with balsamic vinegar and evvo must taste! I love beets and I usually roast them to bring out the more deep flavor out of them. Love your blog and recipes. Very interesting to read so many wonderful recipes in your tiny kitchen!

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