Since starting this blog I have been inspired to cook and bake more, to try new recipes, and to return to those from years ago. When I lived in Slovenia I did a lot of cooking, and was able to learn recipes and techniques unique to that country.
The experiences I had in the kitchen there will never be forgotten, and I hope to keep the memories alive and the recipes fresh in my mind by recreating them now.
When I lived in Slovenia I did a lot of cooking, and was able to learn recipes and techniques unique to that country.
One thing that did strike me about the Slovene cuisine is that root vegetables are quite prevalent. This beet salad recipe is quite simple and has a wholesome, earthy aroma.
I did some research and learned that caraway seed is also called Persian cumin.
While putting the recipe together, I recalled using cumin as a seasoning. Yet, after tasting my dish, it seemed to me that I may have made a mistake. I did some research and learned that caraway seed is also called Persian cumin. I think the confusion had to do with an issue of language. The word I remembered for the spice in this recipe sounded like the English word for cumin. I believe, though, that the recipe actually called for caraway seed, and I remade the dish with those.
- boiled beets, sliced thin
- vinegar (I used apple cider vinegar)
- caraway seeds
Boil the beets till soft, allow them to cool, and peel and slice them thinly.
Place them in a bowl, and pour the vinegar over, leaving them to marinade.
Add salt to taste, and oil.
Finally, sprinkle the salad with a generous amount of caraway seeds.