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Print Recipe
Arab Beet Salad Recipe
Very tasty, spicy, sharp and healthy salad of raw beets. Of course, as a result of some manipulations, the beet becomes not quite raw. The taste of this salad is very different from the taste of boiled beet salad.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash beetroot, clean and grate on a large 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 is better to do it in the refrigerator. According to rumors, the Arabs just cover the beetroot with a cloth and leave it for 2 hours in the sun.
    Wash beetroot, clean and grate on a large 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 is better to do it in the refrigerator.
According to rumors, the Arabs just cover the beetroot with a cloth and leave it for 2 hours in the sun.
  2. From the pickled beets, we drain the extra juice, if there is really a lot of it. Add spices. Do not mix!
    From the pickled beets, we drain the extra 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 ones, is cut at random. The amount of onion depends on the intensity of the onion taste and aroma of the entire salad.
    A large or even very large onion, or 2 medium-sized ones, is cut at random. The amount of onion depends on the intensity of the onion taste and aroma of the entire salad.
  4. Put a frying pan with vegetable oil on the fire, heat it well and spread the onion.
    Put a frying pan with vegetable oil on the fire, heat it well and spread the onion.
  5. Fry the onion until it is intensely brown.
    Fry the onion until it is intensely brown.
  6. Through a sieve, drain the very hot oil from the pan on the beets and spices. Mix the beets with spices. Throw away the onion.
    Through a sieve, drain the very hot oil from the pan on the beets and spices.
Mix the beets with spices. Throw away 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. Sesame fry in a dry hot pan until beige.
    Sesame fry in a dry hot pan until beige.
  10. Spread the beet salad in a salad bowl, sprinkle with sesame seeds, and decorate with a sprig of coriander.
    Spread the beet salad in a salad bowl, sprinkle with sesame seeds, and decorate with a sprig of coriander.

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