My friend Adriana (who is from Uruguay) made this salad for me a few times, and I always enjoyed it, but figured it was very high calorie. But I was looking for some new ideas for beets and asked her for the recipe, and with a few modification it actually seemed like it would be reasonably healthy, so I decided to try it.
- About 5 large cooked beets
- 1 green apple
- 4 boiled eggs
- 1/2 onion
- Fresh mint (optional)
Adriana’s instructions: Cut the beets, apple and eggs in little cubes of about 6mm x 6mm. The onion needs to be a bit smaller. Maybe about 3mmx3mmm. Once you have the beets, apple, eggs and onion all in the bowl, you add a bit of salt and pepper (I like to add mint, but my mom’s recipe doesn’t really call for it). Finally, you add a touch of mayonnaise. You mix it all up and put it in the fridge before serving. It normally tastes better the next day.
I didn’t have any mayonnaise, and rather than making soy mayonnaise I actually made my own egg mayonnaise in the food processor. I think it turned out okay, but what do I know about mayonnaise?I put in fewer eggs then the recipe called for, but still I liked the beet salad pretty well. Eggs and beets go surprisingly well together. Derek, however, wasn’t excited by it. He said maybe if I’d put in all the eggs and more mayonnaise… The crisp, tart apple was excellent, especially in contrast to the soft sweet beets. When I make this again I think I’d use two apples instead of one. I did have some problems with the onion, however. I liked the “kick” it gave the salad since the rest of the seasoning was pretty mild, but the onion made the salad too hot, especially the next day–that onion’s bite was a mite too big. Maybe if I blanched or soaked the onion first? Or used scallions instead?
Rating (with my modifications): B-
Derek (with my modifications): C