MAIN INGREDIENTS
Salată de sfeclă is a simple and refreshing Romanian salad based on beetroot. Cleaned beetroots are boiled in a saucepan until tender, and then cut, grated, or diced. The beetroots are mixed with grated horseradish, oil, vinegar, and salt. Mustard seeds or cumin seeds can be added for flavor.
This light salad can be served warm or chilled, usually as a side dish.
Salată orientală is a simple Romanian potato salad consisting of boiled potatoes, onions, hard-boiled eggs, and olives, all seasoned and dressed with a combination of oil and vinegar. Versions of this salad call for the addition of mayonnaise, pickles, pickled red peppers or other vegetables, or the omission of vinegar.
Light and packed with flavor, this salad can be eaten warm or chilled, garnished with whole olives, parsley, and onion rings.
MAIN INGREDIENTS
Salată de varză is a traditional salad originating from Romania. Although there are many variations, this simple and crunchy salad is usually made with a combination of shredded white cabbage and carrots, vegetable oil, salt, pepper, and vinegar.
The cabbage is mixed with the salt and the mixture is left aside so that the salt softens the cabbage by extracting the moisture from it. Once ready, the cabbage is squeezed to let the moisture out and transferred to another bowl, then mixed with the rest of the ingredients.
The tangy and peppery salad should be served immediately, often as an accompaniment to meat dishes.
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