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 Arab Beet Salad Recipe
A very tasty, spicy, spicy and healthy salad of raw beetroot. Of course, as a result of some manipulations, the beetroot becomes not quite raw. The taste of this salad is very different from the taste of boiled beet salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Arab Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Arab Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash the beets, peel and grate on a coarse grater. Add vinegar, preferably natural: apple or grape, and salt, mix, cover and leave to marinate for 3 hours at room temperature. You can marinate all night, but it's better to do it in the refrigerator. According to rumors, the Arabs simply cover the beetroot with a napkin and leave it for 2 hours in the sun.
    Wash the beets, peel and grate on a coarse grater. Add vinegar, preferably natural: apple or grape, and salt, mix, cover and leave to marinate for 3 hours at room temperature. You can marinate all night, but it's better to do it in the refrigerator. According to rumors, the Arabs simply cover the beetroot with a napkin and leave it for 2 hours in the sun.
  2. From the pickled beetroot, we drain the excess juice, if there is really a lot of it. Add spices. Do not mix!
    From the pickled beetroot, we drain the excess juice, if there is really a lot of it. Add spices. Do not mix!
  3. A large or even very large onion or 2 medium-sized onions are cut arbitrarily. The amount of onion depends on the intensity of onion flavor and aroma of the whole salad.
    A large or even very large onion or 2 medium-sized onions are cut arbitrarily. The amount of onion depends on the intensity of onion flavor and aroma of the whole salad.
  4. Put a frying pan with vegetable oil on the fire, heat it well and put the onion.
    Put a frying pan with vegetable oil on the fire, heat it well and put the onion.
  5. Fry the onion until it becomes intensely brown.
    Fry the onion until it becomes intensely brown.
  6. Through a sieve, drain the very hot oil from the pan onto the beets and spices. Mix beetroot with spices. Discard the onion.
    Through a sieve, drain the very hot oil from the pan onto the beets and spices. Mix beetroot with spices. Discard the onion.
  7. Add the garlic passed through the press and a pinch of sugar, mix.
    Add the garlic passed through the press and a pinch of sugar, mix.
  8. Add the chopped coriander greens and mix.
    Add the chopped coriander greens and mix.
  9. Fry sesame seeds in a dry hot frying pan until they turn beige.
    Fry sesame seeds in a dry hot frying pan until they turn beige.
  10. Put the beetroot salad in a salad bowl, sprinkle with sesame seeds and garnish with a sprig of cilantro.
    Put the beetroot salad in a salad bowl, sprinkle with sesame seeds and garnish with a sprig of cilantro.
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