Craving a vibrant and flavorful salad that's both quick to prepare and surprisingly satisfying? This Crispy Beetroot Salad with Vegetarian Shrimp is the perfect answer! Combining the earthy sweetness of roasted beetroot with the delightful "seafood" texture of hearts of palm, this recipe offers a delicious and healthy meal option, perfect for a light lunch or a vibrant side dish. It's packed with contrasting textures and tastes, from the crunchy beetroot to the satisfying "bite" of the hearts of palm, all brought together by a zesty and tangy dressing. This recipe is surprisingly easy to adapt to your taste preferences, allowing for creative variations on the dressing and added ingredients.
Forget complicated recipes and lengthy prep times! This recipe delivers maximum flavor with minimal effort. The combination of roasted beetroot and "vegetarian shrimp" creates a unique and exciting culinary experience. Ready to transform your mealtime? Let's dive into the step-by-step instructions to create this stunning and delicious Crispy Beetroot Salad.
Tools Needed
- Knife
- Grater (optional)
- Pot
- Pan
Ingredients
- Beets
- Vegetarian Shrimp
- Vinegar
- Coriander Leaves
- Soy Sauce: 1 tablespoon + 1 teaspoon
- Sugar: 2 teaspoons + ½ teaspoon
- Vegetarian Seasoning: ½ teaspoon
- Salt: 1 teaspoon
- Cooking Oil: 1 teaspoon
- Chili Sauce: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare Beetroot & Vegetarian Shrimp
- Prepare the beets. Cut them into small pieces or shred them using a grater.
- Soak the beets in salted water (1 teaspoon of salt in ½ liter of water) for 20 minutes to reduce pungency. You can skip this if you don't mind the strong beet smell.
- While the beets soak, prepare the vegetarian shrimp. Add coriander leaves, oil, vegetarian seasoning, sugar, soy sauce, and chili sauce to a pan. Add water and simmer the shrimp until it absorbs the sauce.
- Wash the beets thoroughly with cold water and squeeze out excess water.
Step 2. Make & Marinate the Beetroot Salad
- Make the salad dressing by mixing soy sauce, vinegar, and sugar.
- Marinate the beets in the salad dressing for another 20 minutes.
- Add chopped coriander leaves to the marinated beets.
Step 3. Combine & Serve
- Add the cooled vegetarian shrimp to the salad and mix well.
- Serve the salad, garnished with additional shrimp.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Cutting the beets into small pieces helps them absorb the spices quickly.
- The vegetarian shrimp is salty, so it pairs well with the salad.
Nutrition
- Calories: 200-300
- Fat: 5-10g
- Carbs: 30-40g
- Protein: 5-8g
FAQs
1. Can I make this salad ahead of time?
Yes! The salad is best served fresh, but you can prepare the beetroot and dressing a day in advance and store them separately in the refrigerator. Assemble just before serving.
2. What can I substitute for the hearts of palm?
Other firm vegetables work well, such as artichoke hearts, firm tofu cut into shrimp shapes, or even white beans for a different texture and flavor.
3. Can I adjust the dressing?
Absolutely! Feel free to experiment. Add more lemon juice for extra tang, or a touch of honey for sweetness. A sprinkle of fresh herbs like dill or parsley also elevates the flavor.
This Crispy Beetroot Salad with Vegetarian Shrimp is a testament to how simple ingredients can create an extraordinary dish. Its vibrant colors and delightful flavors make it perfect for any occasion, from a weeknight dinner to a special gathering. Enjoy this refreshing and satisfying salad – it's sure to become a new favorite!