Salads: They add great flavor to most leafy green salads. My friend Ali has a great guide on how to make an every day simple salad. As we're all about salads here at the moment I find myself trying out different flavours and dressings so they're not boring. Is your garden overflowing with fresh beets? I bet you didn’t know beets could be so versatile! Here are some of my favorites. Beets: Any kind will work but I prefer to use the most readily available red beets because of the deep color. The number of things this vegetable can do is simply endless, and I highly encourage you to get on the beet’s bandwagon. And if not exactly sure how to start, my shredded beets will show you how. This is the easiest way to eat beets, in my opinion. Tips for making the Best Shredded Beet Salad

Storing raw beets: Remove the greens and place the beets in an airtight bag. Store them in the refrigerator for up to two weeks. We love a little ghee tadka on the top with some urad dal, mustard and cumin seeds, a pinch of hing and sunflower seeds. You can add half of a grated apple and a few spoons of sour cream to the warm buraczki salad. If you do this, the dish is sometimes called Buraczkiz Jablkiem. How to store buraczki zasmażane?

Storage Instructions

Divide the salad in two, sprinkle over the crumbled goat’s cheese and serve. Season to taste if necessary.

This shredded beet salad is exactly what you want from a raw salad. It’s refreshing, satisfying, and delicious, but feel free to experiment with different flavors, textures, and colors. When you warm up the basic Polish beet salad and add a bit of flour and butter, you will get buraczki zasmażane. Shredding uncooked beets by hand with a box grater or handheld spiralizer is possible, but it requires some effort and can get quite messy, so I highly recommend using a food processor with a shredding attachment if you have one.

Why You’ll Love This Recipe

Since beets grow in sandy soil, they can have sand and dirt on the skin, so it’s very important to thoroughly scrub them with a vegetable brush under running water before using them in a salad.

Prepare beets: Preheat the oven to 400 F/200 C/ gas mark 6. If your beets are small roast them whole, but large beets can be halved. Wrap the beets individually in foil and place on top of a small baking sheet. Alternatively, line your baking sheet with foil and place the beets on top (cut side down if they’ve been halved) then cover with foil. Traditionally, the beets were boiled in their skins, then peeled and shredded before being mixed with the other ingredients. The addition of vinegar and chopped onions added flavor and helped to balance the sweetness of the beets. The dish was often served warm or at room temperature, making it a perfect side dish for cold winter days.

Recipe

Today, Buraczki remain a staple in Polish cuisine and are enjoyed by people of all ages. The dish has also gained popularity in other parts of the world, and variations of the recipe can be found in many different cultures.

Apple – Choose a firm, juicy apple for this recipe. Any apple variety will work, but I recommend a tart apple such as Granny Smith to balance out the sweetness of beets and carrots. Yes, you can make this beetroot salad a day earlier. It tastes better the next day.Store it in an airtight container and consume in 3 to 4 days. Did you know beetroot is a root vegetable that is a great source of potassium, dietary fiber, magnesium, vitamin C, iron, folate, manganese, and vitamin B6, and many more other vitamins and nutrients? Storing this salad: This beet salad keeps well in an airtight glass container in the fridge for up to 3 days. Be sure to toss the salad gently before serving.Walnuts - I lightly toast the walnuts in a small pan first. You don't have to toast them if you don't want to. You could also use other nuts too.