Palestinian beetroot salad

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Recipe by Damaris Beems Course: Salads, Sides, VeggiesCuisine: Arabic, Palestinian
Servings

4

Preparation

30

minutes
Cooking time

10

minutes
Total time

40

minutes

It’s a beetroot salad, but as the picture reveals, it’s more than that. Beetroot with carrot from the oven, cherry tomatoes, mint (mmmmm), pine nuts and red onion. A delightful combination from the Palestinian cuisine.

Ingredients

  • 4 cooked beetroots

  • 4 large carrots

  • 15 cherry tomatoes

  • 20 leaves fresh mint

  • 1 red onion

  • 50 gram pine nuts

  • 1 lemon (for its juice)

  • olive oil

  • salt and pepper

Preparation

  • Scrape the carrots clean. Remove the bottom and top piece. Place them in an oven dish, drizzle lightly with olive oil and bake in an oven at 200 degrees for half an hour. Turn them over every now and then.
  • Cut the beets into chunks. Finely chop the red onion. Roast the pine nuts briefly in a dry frying pan until they release their delicious scent. Finely chop the mint leaves. Remove the carrots from the oven and cut them into slices, not too fine. Mix everything together well. Cover it with the lemon juice and a little olive oil. Season with salt and pepper.

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