Salted Beetroot for Savory, Delicate and Aromatic Salads
Beetroot salad may not seem very exciting, but replacing raw beetroot soup with the most tender, savory, salty crust enhances the flavor factor and makes the salad super tasty and not boring at all.
Coating vegetables with a thick layer of salt not only gives them flavor, but also covers them with a thick protective layer of sodium chloride, trapping moisture and preventing them from drying out. This technique can be applied to many foods, but it produces one delicious beetroot. The video below shows you not only how to salt the crust (and this is a method you can use on any vegetable, not just beets), but also how to add your purple salty treasures to a delicious salad with a delicious tahini-rich dressing.
Salt beets and grate them in salad | Food 52