Red Cabbage Beet & Bean Salad

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16.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Red Cabbage Beet & Bean Salad

 

I think I am falling in love with salads :) The more I experiment the more exited I am getting about all the potentials salads have!

I am beginning to think salads are like works of art. I almost feel it’s like a painting. When I am thinking of a salad I think of colors… I start with an empty plate which is like a canvas. Then I arm myself with all the ingredients I want to work with. I close my eyes and try to paint pictures of what I want the salad to look like. I build layers of various ingredients to arrive at the picture I have in my mind. How is it different than a painting? Well… it only is a lot more complicated because you don’t just want a pretty looking salad. With all the vibrant clouds, you also need the right balance of different textures and tastes to create something with perfect harmony.

 

Red Cabbage

 

Red Cabbage

 

Am I getting over enthusiastic? I am really enjoying this process. I think it’s my fine art/design background working on me :) I feel like an artist all over again, this time working with more beautiful colors than ever before!

 

Red Cabbage

 

Of course we all know how each raw vegetable of a particular color has it’s own unique nutritional properties. Eating food that’s colorful is good for you also because it makes you feel happy just by looking at it. So lets celebrate colors, eating healthy and most importantly salads with this gorgeous purple salad today.

 

Red Cherries

 

candied cherries

 

My todays salad consists of red cabbage with roasted beets and boiled beans with candied cherries for color, texture and sweetness. It has a very simple dressing of balsamic creme and olive oil. I got these gorgeous cherries from my trip to Thailand. You can probably use any other candied fruit instead. I loved the ruby redness of it. Flavours are overall sweet and fruity with the right amount of crunch from the red cabbage. The boiled beans in it make the salad more substantial and the creaminess is interesting against other textures of the salad. I have been using black salt in many of my salads inspired by how Harini of ‘Tongue Ticklers’  uses it and I really love how it alters the taste of the entire salad.

 

Red Cabbage Beet & Bean Salad

 

Notes:

You can also use canned beans here. Try red kidney beans, cannellini beans or chickpeas instead of pinto beans.

I am sure fresh cherries would be excellent instead of candied cherries. Instead of crunchy it’ll be juicy which is perfect.

You can use any other salt of your preference but I highly recommend ‘kala namak’ or ‘black salt’

 

Red Cabbage Beet & Bean Salad

 

Ingredients:

  • 1 1/2 cup finely shredded red cabbage
  • 1/2 cup roasted beets
  • 1/2 cup boiled pinto beans
  • 6-8 pitted candied cherries

Dressing

  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic creme or balsamic reduction
  • black salt or ‘kala namak’ for taste

 

There really is no recipe here. Simple toss all the ingredients together. Increase or decrease any particular ingredient depending on your taste. Place it on a serving plate and drizzle with olive oil, balsamic creme and sprinkle some black salt on top.

 

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