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.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. cook beets in boiling water until tender, peel skin (by hand is easiest).
  2. cube or slice peeled beetroot and place in bowl.
  3. add sugar, balsamic vinegar, lemon juice, olive oil, and pinch of salt to beets. Toss to combine.
  4. Opt: add sliced mint (reserving small amount for garnish) toss
  5. refrigerate or let cool before serving.

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