Tunisian Beetroot Salad

Name: Tunisian Beetroot Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6 serving(s)
Ingredients: 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)

(2)

Recipe by gypsysister

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.

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READY IN: 1hr 10mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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