Beetroot and Walnut Salad

An easy beetroot salad, sweetened with honey, with crunchy walnuts added inside. You can use beetroots left from cooking soup, boiled, or baked beetroots.

Ingredients

- 350g beetroot

- 40g walnuts, chopped

- 30g honey

- Salt and pepper to taste

- 15ml vinegar (such as balsamic or apple cider vinegar)

- 2 cloves garlic, minced

- Spring onion or parsley leaves for decoration (optional)

Instructions

1. Prepare the Beetroot:

   - Cook the beetroot by boiling or roasting until tender. 

   - Once cooked, allow the beetroot to cool slightly before peeling.

   - Peel the cooked beetroot and grate it using a box grater or food processor.

2. Combine Ingredients:

   - In a mixing bowl, combine the grated beetroot and chopped walnuts.

   - Add the minced garlic, spring onions, honey, vinegar, salt, and pepper to the bowl.

   - Stir all the ingredients together until well combined and evenly coated.

   - Taste the salad and adjust the seasoning if needed, adding more according to your preference.

3. Serve:

   - Transfer the beetroot and walnut salad to a serving dish.

   - Garnish with spring onion or parsley leaves for decoration, if desired.

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Sichuan-style Smashed Cucumber Salad

Smashed cucumber salad is a refreshing and flavorful dish made with cucumbers that have been crushed or smashed to release their juices and absorb the flavors of the dressing. Sichuan smashed cucumber salad is a popular variation of this dish known for its spicy, tangy, and refreshing flavors.

Ingredients

- 2 cucumbers (about 300g)

- 0.5 teaspoon sugar

- 0.5 teaspoon salt

- 4 garlic cloves, minced

- 1 tablespoon cilantro, chopped

- 1 tablespoon spring onions, finely chopped

- 1 chili pepper, finely chopped (optional, adjust to taste)

- 1 tablespoon sesame seeds

- 1 tablespoon soy sauce

- 1 tablespoon dark vinegar

- 1 tablespoon vegetable oil

- 1 tablespoon sesame oil

Instructions

1. Prepare the Cucumbers:

   - Wash the cucumbers thoroughly under cold water. Pat them dry with a clean kitchen towel.

   - Using a rolling pin or the flat side of a cleaver, gently crush the cucumbers. Then, cut them into bite-sized pieces.

2. Season the Cucumbers:

   - Place the crushed cucumber pieces in a mixing bowl.

   - Sprinkle the sugar and salt over the cucumbers, then toss them gently to coat evenly. 

   - Allow them to sit for about 10-15 minutes to allow the salt to draw out excess moisture.

3. Prepare the Seasonings:

   - In a separate small bowl, combine the minced garlic, chopped cilantro, finely chopped spring onions, chopped chili pepper (if using), and sesame seeds.

4. Mix the Salad:

   - After the cucumbers have rested and released some liquid, drain off any excess moisture.

   - Add the prepared seasonings to the cucumbers in the mixing bowl.

   - Drizzle the soy sauce, dark vinegar, vegetable oil, and sesame oil over the cucumbers and seasonings.

   - Toss everything together gently until the cucumbers are well coated with the seasonings and aromatics.

5. Chill and Serve:

   - Transfer the crushed cucumber salad to a serving dish or individual bowls.

   - For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

   - Serve chilled as a refreshing side dish or appetizer, garnished with additional cilantro or sesame seeds if desired.

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