Salad Betterave | Beetroot Salad with boiled eggs | Boiled Eggs | Mom's Recipe | Mauritius |TTK
Recipe Information
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Start by boiling the beetroot until tender, about 30-40 minutes.
Once boiled, peel the beetroot and cut it into cubes.
Chop half an onion finely.
Dice one tomato.
Chop one green chilli finely, adjusting quantity to taste.
In a bowl, combine the cubed beetroot, chopped onion, diced tomato, and green chilli.
Squeeze the juice of one lime over the salad.
Mix everything well to combine.
Serve the salad topped with sliced boiled eggs.
Dietary
Allergens
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