Tossed Beetroot Salad
A light, refreshing cold dish with a delicate aroma and distinctive flavor: cooked beetroot slices tossed with seasoning and topped with chopped celery and scallions.
Ingredients
beetroot (washed, cooked, sliced)
300 g
cooked vegetable oil
2 tbsp
celery leaves (washed, blanched, cooled, chopped)
50 g
black pepper
to taste
fine salt
to taste
white vinegar
3 tbsp
sesame oil
a pinch
Instructions
1
Step 1
Wash the beetroot, boil in water until cooked through, drain, cut into small slices, place in a large bowl, add fine salt and black pepper, pour over white vinegar and cooked vegetable oil, and mix evenly.
2
Step 2
Wash the celery leaves, blanch in boiling water, remove, soak in cold water to cool, drain, squeeze out excess water, and chop finely.
3
Step 3
Invert the bowl of mixed beetroot onto a serving plate, sprinkle with chopped celery leaves and chopped scallions, drizzle with sesame oil, and serve.
