{"id":83135,"date":"2024-01-23T18:00:56","date_gmt":"2024-01-23T17:00:56","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=83135"},"modified":"2024-01-23T17:59:41","modified_gmt":"2024-01-23T16:59:41","slug":"golden-beet-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/golden-beet-salad\/","title":{"rendered":"Golden Beet Salad with Apple, Cranberries & Spiced Seeds"},"content":{"rendered":"

This vibrant golden beet salad<\/strong> is packed with fantastic array of flavours and textures. Chili-Soy glazed sunflower and pumpkin seeds, plus dried cranberries add a pop of flavour to this crunchy combination of golden beet and green apples. As a raw beet salad, it\u2019s is a fresh take on traditional coleslaw and it\u2019s a lot lighter too! All that is needed is a drizzle of olive oil and a little rice vinegar, which allow the rest of the flavours can shine through!<\/p>\n

Thanks to the crunchy seeds with soy sauce & chili the there is so much good stuff going on with this salad. Salty and spicy toasted seeds are the perfect thing to elevate salads or roast vegetables. You can even sprinkle them over soups. In this case, we are adding them to a simple beetroot and apple coleslaw. Together with the crunch of the raw beetroot and apple, the sweet-tart taste of the dried cranberries and crunchy, spiced sunflower and pumpkin seeds we have a simple salad that manages to excite the taste buds. So much so, that you will be coming back for more.<\/p>\n

\"Salad<\/p>\n

Tips for making this golden beet salad<\/h2>\n

Of course, the quality of ingredients is what will separate a good salad from a great salad. Be sure to choose beets that are firm and fresh for best results. And if you can, try to buy locally grown products from your farmers market or green grocer. Here in Germany, golden beets are harvested from July until well into the winter months. If you aren\u2019t able to find yellow beetroot, you could also make this salad using classic red beet or even candy-striped Chioggia beet.<\/p>\n

Texture is also an important part of this salad experience. Cutting the beet into matchsticks gives you an extra level of crunch that you don\u2019t get with grating or shredding them. You can achieve this by using a mandoline with a julienne blade attachment<\/a> or even use a sharp knife to slice them into thin matchsticks. This of course, is a little extra work. Otherwise, use your food processor with a grating disk. I personally like the texture and crunch when they are cut into thin matchsticks.<\/p>\n

\"Golden<\/p>\n

Preparing the crunchy seeds with soy sauce & chili<\/h2>\n

It\u2019s quick and easy too prepare the chili-soy seeds in a dry skillet on the stove top. This is my preferred method as it doesn\u2019t require preheating the oven. Of course, you could however, roast the nuts in the oven. Simply preheat the oven to 430\u00b0F \/ 220\u00b0C and line a baking sheet with parchment paper. Then in a medium bowl, mix together the seeds, soy sauce, and chili flakes. Transfer to the baking sheet and spread in an even layer. Pop in the hot oven for 4-5 minutes \u2014 watch closely as they will burn quickly. The pumpkin seeds should be puffed up and the sunflower seeds should be golden brown. Voila!<\/p>\n

\"Golden<\/p>\n

Looking for other healthy salad ideas like this?<\/h2>\n

Try one of these favourites:<\/p>\n