Delicious salad to add more flavor and lightness to your summer!
I’m in love with beets, I love the sweet flavor! And that incredible color? For me the most beautiful vegetable of all! But enough declaration of love for beets, let’s get to the recipe.
Preparing the beetroot:
I used 2 beets. The ideal is to cook the beets with the skin on (well sanitized, of course) so it maintains its beautiful color. Just put it in the pressure cooker, cover with water and cook for 25 minutes after it reaches pressure. Adding a tablespoon of sugar or vinegar to the water helps maintain the color. Once this is done, just remove the skin, which will come off easily and cut into medium cubes. Season with salt, olive oil and lemon juice and refrigerate.
Homemade Lemon Mayonnaise:
- Place in a container (if using a mixer) or in a blender jar:
- 1 cup of cold whole milk;
- 1/2 crushed or finely chopped garlic clove;
- 1/2 teaspoon of salt (then if you think you need it, add more);
- Zest of the peel and juice of 1/2 lemon (if you want more acid, add more).
As you blend, pour a trickle of oil through the smaller lid of the blender or directly into the container (if using a mixer). It is important that the oil flow is constant. The mixture will start to thicken, beat until the desired consistency (adding the oil constantly), I used less than 1/2 cup of oil, but this can vary a little more or less. Store in the refrigerator in a covered container. This mayonnaise is delicious to accompany vegetable salads.
* The oil can be replaced with olive oil, but then the lemon will not stand out because the flavor of the olive oil is very pronounced.
When serving, just spoon the sauce over the seasoned salad and decorate with more lemon zest. A delight!!!
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