Grated raw beets and carrots, with par-boiled red pearl onions, a splash of distilled white vinegar and a dash of salt is my Dad's signature "salad", perfect if made a day ahead. Finely diced green chilies is optional. My version of beet+carrot salad is a bit different these days.
Since childhood beets has been a favorite with me - my mom's spicy beets+potatoes curry goes perfectly with Mor-Kozhambu and rice.
On and off, I add beets to salads. And sometimes, beets is the primary ingredient as in this salad recipe. It is a wonderful summer salad, served cold.
I pressure cook the beets in bulk, with skin on, then peel and chop, and freeze them if not using right away.
This Beet Salad with Balsamic Vinaigrette and Feta is best when prepared a day ahead and allowed to develop flavors.
Whole beets, cooked, still firm not mushy, bite-size slices
Red onions, thinly sliced
1 Tbsp Balsamic vinegar
1 Tbsp Pomegranate Red Wine vinegar
1 Tbsp Olive oil
1 tsp Agave nectar (more if preferred)
1 tsp Tabasco® sauce
1 tsp ground smoked paprika
Whisk the ingredients for the dressing, drizzle as much as needed and toss lightly with the beets and onions; top with feta, cover and save in the fridge for at least an hour before serving.