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Fresh, flavorful & nutritious Beetroot Salad | Beetroot Salad | Salad recipes | Shahee Lanka

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Shahee Lanka
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Beetroot Salad

Cultural Context

Originating from the Middle East, beetroot salad is a vibrant dish often enjoyed in Syrian cuisine. It showcases the earthy sweetness of beets paired with tangy feta and fresh herbs, making it a staple at gatherings and family meals. Today, variations of this salad can be found globally, celebrated for its health benefits and colorful presentation.

SYSYside
4 servings
Servings4
beetroot - 3
onion (sliced) - 1/2 cup
tomatoes - 1/2 cup
green chili - 2
cilantro leaves
extra-virgin olive oil - 2 tbsp
salt to taste
fresh lime juice
vinegar - ½ tbsp
crushed black pepper - ½ tsp
crushed mustard - ½ tsp
1

Preheat the oven to 400°F.

2

Wrap the beetroot in aluminum foil and roast for 45-60 minutes until tender.

3

Remove the beetroot from the oven and let cool slightly.

4

Peel the beetroot and cut into bite-sized cubes.

5

In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, honey, salt, and black pepper.

6

In a large bowl, combine the roasted beetroot, chopped red onion, and crumbled feta cheese.

7

Drizzle the dressing over the beetroot mixture and toss gently to combine.

8

Add chopped parsley and walnuts, mixing until evenly distributed.

9

Serve the salad on a bed of arugula.

10

Drizzle with balsamic vinegar before serving.

Dietary

veganvegetariandairy-freeegg-freegluten-freenut-freesoy-freelow-carbpaleo

Allergens

milknuts

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