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This is the recipe for beet salad the way my parents made it. In autumn they would harvest the huge bed of beets in the garden, and then a big production would ensue. Boiling dozens of beets, first peeling and then grating them until we had a big laundry bin of salad, ready to be filled into canning jars. After all the hard work we had a big shelf full of shiny, canning jars filled with beet salad. During the winter months right into spring this was the go to on the days my mom was short on time. Mashed potatoes, eggs sunnyside up and a jar of beet salad and we were set and satisfied. Nowadays I don‘t boil 50 kgs of beets, but I still love this salad. I boil only 1 or 2 kgs beets and we eat the salad fresh, but it is a recurring item on our table.
And it is no mistake, that there is no oil listed in the ingredients. There is truly only salt, cumin and vinegar. Beets have an oily quality, when they are cooked. Adding oil would not only be superfluous, but cause an unpleasantly greasy mouthfeel. So, only salt and vinegar and don‘t be shy with them. The cumin can be a bit much, if you don‘t break it down. You can do this either by cutting it finely with a big knife, or pestle it together with the salt before adding it to the salad.
I loved this theme! I enjoy cooking with root veggies very much. They are flavor bombs and packed with everything healthy. But illustrating this cornucopia of root vegetables made me positively giddy. I had so much fun with all their colors and textures. Thank you Salli and Nate for coming up with all those wonderful prompts!
My favorite thing about summer is the farmers market - where I also worked for 10 years of my life. Fresh produce, lively faces, and a gathering spot. This roasted veggie salad recipe features my favorite farm fresh ingredients! Roast with olive oil and seasoning: beats, garlic, peppers, and carrots. Toss together fresh kale and radishes, top with the roasted veggies, olive oil, and seasoning!