Hiroko Liston's Beetroot Salad-🌻with my twist🌻🌻🌻🌻🌻🌻🌻🌻🌻

Name: Hiroko Liston's Beetroot Salad-🌻with my twist🌻🌻🌻🌻🌻🌻🌻🌻🌻
Cuisine: American
Ingredients: 1 beetroot (fresh); Handful colorful kidney beans; 3 cloves garlic; Colorful whole peppercorns; 1 veggie stock-cube; 3 tbsp mayonnaise; Slow roasted sunflower seeds; Handful fresh dill

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

This last month i spent my time researching what can i do with beetroots- beside the pickle method (which is what my grandma always does, with horseradish and vinegar and cumin, and it's super delicious, but as creative as i am i didnt stop there, i wanted more). So i have been experimenting with soups, even cakes, meatloafs, oven roasted beets and beet foam (all these experiments you can see among my recipes). Beetroot never disappointed me. And today i saw Hiroko Liston's potatoes and beet salad with mayo, i instantly had to try it. Im a big fan of her, please check out her page for more wonderful recipes with gorgeous presentation!

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

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Ingredients

1beetroot (fresh)
Handfulcolorful kidney beans
3 clovesgarlic
Colorful whole peppercorns
1veggie stock-cube
3 tbspmayonnaise
Slow roasted sunflower seeds
Handfulfresh dill

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Steps

1

Start as you would start with my Second Beetroot Soup recipe: cook the peeled and shredded beetroot in a big bowl of water, add in one veggie soup cube. Throw in the kidney beans, which you have soaked in water the day before, i also pre cooked them in their soaking water till soft.Throw in the garlic cloves and whole peppercorns and dill.
2

When the veggies are cooked then separate them from the soup (you can use that for other purposes), wait until they cool down, add in the mayo and season with slow roasted sunflower seeds.

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Cooksnaps

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Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on June 11, 2020 07:39

SWAD INTERNATIONAL

Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.