Holiday Beet Salad by Helen M. Radics

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Hello Everyone!

I wish you all a Happy Holiday Season!

Let’s face is sometimes it’s very difficult to come up with newer and newer dishes when it comes to family celebration.

We all wish to have the most delicious, memorable and unique pastries, side dishes and bites. I know we all say that we don’t do it for the praise but isn’t it nice and rewarding to see the appreciation in the glowing eyes of your friends and family around the Christmas table? Well, for me, that’s all the reward I need for working hard ‘till the last minute.

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Today I will share with you a recipe that could be a great appetizer or a wonderful side dish for any meat dishes that you serve.  Be it pork, beef, goose duck or the traditional turkey.

You don’t really need too many ingredients for this light and delectable dish.cekla

INGREDIENTS

600 grams of pickled beets, cut into small cubes
50 grams of pickles, cut into small cubes
2 large apples, cored, peeled and cut into cubes
200 ml of mayonnaise
200 ml of thick sour cream
Pinch of saltblack pepper 2
Pinch of ground black pepper
1 lemon’s zest
150 ml of water
2 packs of gelatin

FOR DECORATIONcherry tomato

2 cherry tomatoes, cored and cut into the shape of a flower
Some parsley
Some Kale leaves

Pat dry beets, however you may want to use a glove as it could stain your hands. Cut beets, apples and pickles into small cubes and mix together with the lemon juice in a large mixing bowl. Now add the mayonnaise and sour cream; add salt and pepper and put aside.

Place 2 packs of gelatin into a small stockpot and add 150 ml of water, whisk together by a hand whisk on medium low heat. Keep stirring until melted. Which is about 5 minutes. Now remove from heat and add 3 large tablespoons of the salad to the gelatin mixture. Mix together and pour into the rest of the salad.

Keep mixing until you believe that all of the gelatin mixture has been well incorporated into the salad.

Line a loaf pan with plastic wrap. Make sure the plastic wrap is overhanging (about 10 inches – 20 cm) on all sides. Now pour in the salad and smooth into the pan. Fill completely and start folding back the plastic wrap so it is sealed all over. Place in fridge for 8 hours.

Place on a decorative plate, slice and decorate.

Bon Appetite!

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