Tunisian Beetroot Salad Recipes
TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA
From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
- Preheat oven to 400 degrees.
- In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
- In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
- Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
- Remove from oven, set aside to cool for 5 minutes.
- Then cut beets into 1/2" cubes.
- Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.
TUNISIAN BEETROOT SALAD
Beets?!? To some they are scary tubers that stain everything bright pink, but they are really tasty if you give 'em a chance. This recipe is a classic Israeli side dish and originates in Tunisia (N. Africa) Serve alone or over greens.
Provided by gypsysister
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- cook beets in boiling water until tender, peel skin (by hand is easiest).
- cube or slice peeled beetroot and place in bowl.
- add sugar, balsamic vinegar, lemon juice, olive oil, and pinch of salt to beets. Toss to combine.
- Opt: add sliced mint (reserving small amount for garnish) toss
- refrigerate or let cool before serving.
Nutrition Facts : Calories 87.2, Fat 6.8, SaturatedFat 0.9, Sodium 38.7, Carbohydrate 6.5, Fiber 1, Sugar 5.2, Protein 0.9
BEETROOT SALAD
This very simple salad adds a wonderful colour to a buffet table and tastes great (really they do) too. I make this for work functions, and once someone tastes it, it always goes fast!
Provided by JustJanS
Categories Vegetable
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Drain, wash and drain the beetroot.
- Cut each in half.
- Mix the remaining ingredients together and mix through the beets gently and thouroughly.
Nutrition Facts : Calories 340.3, Fat 17.3, SaturatedFat 9.8, Cholesterol 43.7, Sodium 406.9, Carbohydrate 42, Fiber 11.6, Sugar 30.9, Protein 8.4
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