Recipe author:
Janno Lepik
Head chef
Leib Resto ja Aed
They say that Estonians are the most stationary nation in Europe – thousands of years ago, our forefathers gathered on this land and decided to stay. We carry with us traditions and wisdom that has been passed down from generation to generation. The roots of our story go way back. Now we look back and appreciate our old recipes and ancient customs. We want to prepare traditional dishes in a way that all Estonians know and love while also adding a contemporary touch.
Beetroot has been used in Estonian cuisine already since the 17th–18th century. A lot of beetroot dishes have reached us through Slavic cuisine, so dishes like Russian beetroot and potato salad, Borscht and cold beetroot soups were known already in the Baltic German cuisine. From then on, beetroot dishes were included among the foods of the pre-war Republic of Estonia. Post-war decades saw beetroot dishes become common in homes and cafeterias alike.
- Course: starter
- Serves: 4
- Preparation time: 45 min
- Cooking time: 1,5 h
- Difficulty: easy
Ingredients
300 g beetroot (different colours)
200 g jalapenos filled with cream cheese
10 g hazelnuts
70 g different salad leaves
Salad dressing
50 ml balsamic vinegar
50 ml oil from pepper marinade
Salt
Directions
- Leave the skin on the beetroot and bake it in the oven at 180 ºC for about 1,5 hours or until it is soft. Cool, peel and chop into pieces.
- Roast the nuts at 180 ºC for 5-7 minutes. Chop finely.
- Cut the stuffed jalapenos in half.
- Mix all of the components together in a bowl and season with salt.
- Mix the salad leaves and beetroot, add dressing and season with salt.
- Serve the salad with jalapenos and sprinkle hazelnuts on top. Serve as a starter or as a side dish for meat or fish.
Photos by: Johannes Hõimoja
