Ecuadorean Beet Salad Recipes

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

Steps:

• Mix potatoes, beets, carrots, egg and onion together.
• In a separate bowl mix the oil lemon water and salt.
• Mix all the ingredients together.
• Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more.
• the oil can be substituted with extra water for dieters.
• Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.

Steps:

• Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
• Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
• When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
• Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
• Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.

Steps:

• Peel and chop beets into similar sizes.
• Steam until they can be pierced with a fork.
• Chop in to smaller pieces.
• Add other ingerdients, toss.

Steps:

• Place water in a 3-quart saucepan, and bring to a boil.
• Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
• Cool, peel, and cut beets into bite-size pieces.
• Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
• Whisk in olive oil, then toss with beets.
• Let sit a few hours.
• Just before serving, sprinkle with parsley.

Steps:

• Boil the beets with their skins for about 30 to 40 minutes, let them cool and peel (this can get messy).
• In a little bowl mix the olive oil, vinegar and garlic.
• Cut the beets in round slices and place on a plate.
• Pour the dressing over the beets and sprinkle with the walnuts.
• *You can also cut in cubes and serve in a deeper bowl.