Beet, egg and sesame salad, an easy and light recipe for the good weather.
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Total: 40 min Diners: 4
They say that beets help us live longer because of all its nutrients and nutritional properties but in reality it is a root vegetable that you either love it, or hate it; it has no middle ground.
Perhaps many people hate it because they find it boring and tiresome, because if it is not seasoned well and given joy it tends to completely invade any recipe in which it is used, whether it is the main ingredient or a simple accompaniment. But if the dish is well balanced and interesting counterpoints are added, as on this occasion that tahini and yuzu dressing (replaceable by lemon), it can be an absolutely winning combination as beet salad, fennel and persimmon or beet hummus.
Tahini is a sesame paste that is widely used in the Middle East although it has arrived in Spain with force and we not only use it to make hummus or baba ganoush but it is sneaking into many other recipes such as hake in tahini sauce. We should not detract, however, to the asparagus in this easy recipe to make a salad resultona.
Thin green asparagus will bring crispness and freshness to the preparation, those herbaceous tones very resultones that also bring to recipes like lemon pasta with asparagus, cream of asparagus, blue cheese and apple or cream of asparagus and edamame.
You can also make this recipe with raw beets, but you will have to lower the power of the oven and leave the beets in it longer and, of course, it is a perfect recipe to take in the pie dish to the beach, to the mountains, to the university or to work because it is eaten warm and both its textures and its flavors hold up well to this transfer.
How to make beet and egg salad with sesame dressing
Ingredients
. Cooked beet, 4 pcs Bunch of fine green asparagus, 1 pc Arugula, 50 g Turmeric, 1 tsp Oregano, 2 tsp Salt, t/s Garlic powder, 1 tsp Extra virgin olive oil, 2 tbsp Eggs, 3 pcs
Tahini, 2 tablespoons Tabasco, to taste Yuzu or lemon juice, 2 teaspoons Yogurt, 1 pc Extra virgin olive oil, 2 tablespoons Salt, t/s
Step 1
Preheat the oven to 230 ºC and roughly chop the beets into eighths arranging them on a baking sheet. Add the garlic powder, turmeric, oregano, salt and extra virgin olive oil. Mix and bake for 10-15 minutes until it begins to brown, to stay “dry” the outer layer of the beets.
Step 2
Remove the brown stem part of the asparagus and chop on top of the beet, add a little more salt, black pepper and oil and bake for 5 more minutes. Remove and let cool to room temperature.
Step 3
Meanwhile, cook the eggs until hard-boiled in boiling water for 10 minutes. After this time cool quickly by taking them to an ice water bath or placing them in a bowl under running cold water.
Step 4
Prepare the dressing sauce for our salad by mixing the tahini with the yuzu juice (or lemon juice) and a few drops of tabasco, also add the olive oil and yogurt and mix well. Add salt and black pepper to taste. Set aside.
Step 5
Peel the eggs very carefully and, with the same care, remove the yolk from inside trying to leave it intact. Chop the egg white into pieces neither too large nor too small and set aside.
Step 6
On the plate where we are going to serve the beet salad arrange a base of arugula with a little dressing, on top place the beets with the asparagus, interspersed with a little more dressing and then finish with the egg yolks broken in halves and with the egg white. Drizzle everything with more dressing and put some arugula leaves on top to give the top green touch to the salad.
Tips and suggestions
This same salad can be made with other Vegetable Recipes such as cauliflower, zucchini, eggplant, pumpkin or even roasted lettuce buds.
