This raw beet salad stole my heart

This raw beet salad stole my heart so much that I made it 2 days in a row.

The recipe was suggested by Mikel from El Comidista and I dared to make a cover by modifying the occasional ingredient.

And beet ... how well you look, beet, what a colored festival.

Anize to do it, do not disappoint. Here I leave two variants, one richer than the other.

Ingredients

Do not skip the cumin

2 beets
1 handful of nuts
1 pinch of cumin
1/2 lemon (or vinegar)
salt, pepper and olive oil

For the anchovy variant:

2 anchovy fillets

For the Roquefort cheese variant:

3 fetas of Roquefort cheese or goat rul

Raw beet salad recipe

With two variants

1. Cut the beet bieeen finite, but eh, as much as possible. If it is too hard, you can boil about 10 minutes, to soften it a little. Also cut it with mandolin or pelapapas.

2. Make a vinaigrette crushing the rest of the ingredients in the mortar. First the dry ( cumin , nut ) and then the vinegar and oil , with salt and pepper .

3. Bathe beet slices with vinaigrette and refrigerate as much time as possible, at least 20 minutes. This will soften beets and give them flavor.

And here the book of my beet salad

Roquefort cheese variant

In the end, before serving, rain with Roquefort cheese or broken goat.

Anchovy variant

Add 2 anchovy fillets to the mortar and undo them into the vinaigrette.

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