It’s not hard to be healthy. This simple salad recipe from Kayu’s Chef Izzy Sy uses easy-to-find ingredients to create a dish that’s full of flavor, and completely guilt-free.
It seems that beets are having a moment this year. In the past few weeks, we’ve seen restaurants around Cebu serving up dishes that highlighted the ingredient. They’re all delicious, to be sure, but there’s something simple yet delicious about letting the vegetable’s natural flavors come through in a beetroot salad.
“They’re actually very good for you, and not that hard to find in Cebu,” shares Izzy Sy, the chef behind Kayu Kitchen + Bar in 32 Sanson. Izzy has been incorporating beets into different recipes since he started out—we remember his Garden Canvas, a beautifully plated dish that had the bright red beetroot stand out against a bed of carrots, mushrooms and other vegetables.
This time, though, Izzy has come up with a dish that lets the beetroot flavor truly shine. “We serve this in the restaurant actually,” he tells us as he prepares the dish in the kitchen of a friend’s 32 Sanson unit. He shares that there are a number of restaurant-quality dishes that can be prepared in the comfort of your own home kitchen. Of course, this particular kitchen’s ample counter space, good lighting and efficient layout made it even more of a breeze.
The beetroot has to be cooked in boiling water for a little less than an hour. The secret to this dish, Izzy shares, is actually the vinaigrette. Infused with garam masala, it’s a special recipe that they prepare in the Kayu kitchens themselves. With a combination of various spices, it elevates the mild flavor of the beetroot. Enhancing the flavors with a hint of acidity, Izzy serves the marinated beetroot with slices of oranges.
Certainly delicious, and with vivid colors that look beautiful on the plate, the beetroot salad offers a lot of health benefits. It’s high in vitamin C to boost the immune system. They can also lower blood pressure, boost stamina, and fight inflammation and cancer properties.
1 lemon, juiced
Tzatziki, which can be bought at specialty groceries and delis
Goat’s milk cheese
1. Place the beetroot in a pot, fill with water and bring to a boil. Cook for 40 minutes to an hour, until a fork goes through. Remove from the water, peel, and chop into bite-sized slices. Let cool.
2. Peel the oranges, and slice into wedges.
3. Make a simple vinaigrette by combining olive oil, lemon juice, salt and pepper in a bowl. Mix well, then add the beetroot slices. Toss until the slices are coated in the vinaigrette.
4. Arrange the beetroot and orange slices on the plate. Garnish with tzatziki and chunks of goat’s milk ricotta. Drizzle more of the vinaigrette, and season with more salt and pepper.