Cucumber, Carrot and Beetroot Salad Recipe

ByFoodsDiary Staff

This beet salad (depending on the country where you are), although it requires several preparations and, therefore, more time, it is delicious thanks to the combination of textures and flavors. Each preparation has its own flavor and texture: crispy smoked beetroot, marinated cucumber with a soy sauce and rice vinegar vinaigrette, fried doles algae and crispy caramelized seeds with agave – you will love all the nuances and textures.

Keep reading step by step if you are interested in this cucumber, carrot and beet salad.

Ingredients to make Cucumber, Carrot and Beetroot Salad:

  • 1 cucumber
  • 1 carrot
  • 1 carrot
  • ⅓ cup doles seaweed
  • 5 lettuce leaves
  • 1 stream of liquid smoke
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of sunflower seeds
  • 1 splash of agave syrup
  • 1 splash of soy sauce
  • 1 splash of rice vinegar
  • 1 teaspoon brown sugar
  • 1 pinch of salt
  • 1 teaspoon of oil

How to make Cucumber, Carrot and Beetroot Salad:

Soak the seaweed in water for 15-20 minutes. Peel the cucumber, beet and carrot. Cut the cucumber and beet into slices, grate the carrot and chop the lettuce leaves.

Put the beet slices in a bowl with a good stream of liquid smoke and a pinch of salt, mix well so that they are impregnated and let marinate.

In another bowl, mix a good splash of soy sauce and rice vinegar with sugar. Put the cucumber slices, stir so that they are all covered with marinade and let stand.

Drain the algae well, removing as much water as possible. Crush them in the blender or cut them into smaller pieces. Heat a pan with a little oil and sauté the seaweed for 2-3 minutes.

Heat another pan and caramelize the seeds by mixing the agave syrup with the sesame seeds and sunflower seeds and stirring continuously for 1-2 minutes.

When you have all the preparations ready, assemble the cucumber, carrot and beetroot salad. In the center of a plate, place the lettuce leaves, the grated carrot and the sautéed seaweed. Place the beet and cucumber slices around it and the seed crocanti on top. Serve the raw beet and carrot salad as an appetizer or accompaniment to any dish.

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