TUNISIAN BEETROOT SALAD

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Tunisian Beetroot Salad image

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

4 -6 beetroots
1 -2 teaspoon sugar
1 -2 tablespoon balsamic vinegar
1/2 lemon, juice of
2 tablespoons olive oil
salt
1 bunch fresh mint leaves, thinly sliced (optional)

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

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