Beet greens and squid salad is a light and incredibly healthy dish that fits perfectly into a dietary menu thanks to its low calorie count. Many are used to utilizing beet greens only for making hot borscht, but their juicy leaves are a true superfood, rich in vitamins and trace elements. When properly scalded with boiling water, the greens lose their characteristic earthy aftertaste, becoming tender and pliable, making them an ideal base for cold appetizers. In this recipe, we combine the sweetness of baby potatoes, the crunch of fresh cucumbers, and the tenderness of seafood, creating a harmonious ensemble of flavors and textures.
An appetizing and original salad that combines the benefits of fresh greens, the nutrition of seafood, and the tenderness of potatoes.
Ingredients:
- 300 g squid
- 100 g beet greens
- 50 g green lettuce
- 30 g onion
- 60 g cucumber
- 150 g baby potatoes
For the Dressing:
- 20 g soy sauce
- 10 g wine vinegar
- 30 g extra-virgin olive oil
- Salt and black pepper to taste
How to Make Beet Greens and Squid Salad
Soak the beet greens in cold water, rinse thoroughly, and chop them finely.
For the salad, we use only fresh and juicy greens, which need to be finely chopped after a thorough rinsing.
Place the chopped greens in a colander and scald them with boiling water. This quick heat treatment makes the beet leaves more tender and removes their distinct earthy aftertaste.
Scalding helps remove the earthy aftertaste and makes the texture of the leaves more pliable and tender.
Add chopped green lettuce to the beet greens. Slice the onion into thin half-rings and mix it into the greens.
The combination of fresh green lettuce and onion creates an excellent flavor base for our dish.
Cut the fresh cucumber in half, gently smash it with the flat side of your knife, chop it finely, and add it to the other vegetables.
Fresh cucumber adds the necessary crunch and juiciness to the salad.
Make the dressing. In a small bowl, whisk together the soy sauce, wine vinegar, extra-virgin olive oil, and salt and black pepper to taste.
We mix soy sauce, vinegar, and oil—this dressing perfectly highlights the flavor of the seafood.
Pour the dressing over the vegetables, reserving a small amount for the squid.
Evenly distribute the sauce over the vegetables, leaving a small amount for the final touch.
Mix thoroughly. The green portion of the dish is ready. Now, let’s move on to the potatoes and squid.
The vegetable part is ready; now it needs to sit a bit while we prepare the warm ingredients.
Cut the parboiled baby potatoes in half and sauté them for a few minutes in a skillet lightly coated with vegetable oil.
Golden potatoes will add heartiness and a pleasant temperature contrast to the salad.
Place the frozen squid in a container filled with cold water. In about 5 minutes, the squid will thaw. Carefully remove the innards and the transparent, plastic-like quill. Then, peel off the skin—if you catch the edge of the skin, it comes off the body like a stocking.
Use cold water for a quick and safe thawing of the seafood.
Rinse the cleaned squid thoroughly under cold running water.
Thoroughly remove all membranes and innards so the squid will be tender after boiling.
Cut the prepared squid into thin rings, slicing the tails into strips of the same width.
Cut the squid into thin rings—this way they will cook faster and look beautiful on the plate.
Bring about 2 liters of water to a boil and salt it. Drop the squid rings into the boiling water and quickly bring it back to a boil over high heat. Cook the seafood for exactly 3 minutes; cooking squid any longer will result in tough, rubbery rings. It’s best not to exceed 3-4 minutes. Drain the cooked seafood in a sieve and chill it (I recommend pouring cold boiled water over it).
Boil the squid for no more than 3 minutes so it doesn’t become rubbery. Rapid cooling stops the cooking process.
Arrange the green salad in the center of the plate, surrounding it with the baby potatoes.
Beautiful presentation: a bed of vegetables in the center and golden potatoes around the perimeter of the dish.
Top with the squid rings drizzled with the reserved dressing or soy sauce, sprinkle with dill, and serve the beet greens and squid salad.
Add the squid rings on top and sprinkle with fresh dill. Enjoy your meal!
To make your beet greens and squid salad perfect, serve it immediately after assembly while the potatoes still retain a pleasant warmth. As a finishing touch, you can add a handful of toasted sesame seeds or some pine nuts—this will give the dish a subtle nutty aroma and extra texture. If you want to experiment, try replacing the wine vinegar with lemon or lime juice, which will make the seafood flavor even more expressive and bright.
If you have leftover ingredients, remember that dressed vegetables are best not stored for long, as they lose their crunch. However, the prepared squid rings and boiled potatoes can be kept in the refrigerator in an airtight container until the next day. Beet greens and squid salad also pairs excellently with a glass of chilled dry white wine, turning an ordinary home snack into a real festive dinner in a Mediterranean style with a Russian twist.
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