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.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
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.
  2. 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.
  4. 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.
  6. 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.
  8. Add the chopped coriander greens and mix.
  9. 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.
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