Salatet Bangar is a classic vegan Egyptian beet salad that celebrates the earthy sweetness of cooked beets. Roasted to perfection, the beets are paired with a tangy vinaigrette, creating a vibrant dish with bold flavors.
This article may contain affiliate links. Please check our disclosure policy.Salatet Bangar holds a special place in our family’s fasting tradition. During the days when we abstain from meat and dairy, this humble beet salad becomes a vibrant and nourishing staple on our table. Its earthy sweetness, brought to life by a simple tangy vinaigrette, feels both refreshing and satisfying. This dish reminds me of how Egyptian cuisine beautifully adapts to fasting periods, celebrating wholesome ingredients while honoring centuries-old traditions. Preparing and sharing it during these times is more than a culinary choice—it’s a spiritual practice that connects us to our roots and our faith.
Recipe at a Glance
- Cuisine Inspiration: Egyptian
- Primary Cooking Method: Oven
- Dietary Info: Vegan
- Key Flavors: Earthy sweetness with a hit of tanginess.
- Skill Level: Beginner
What is Salatet Bangar
Salata means “salad” in Arabic, and Bangar is the Arabic word for “beets.” Egypt beet salad is a typical side dish that features cooked beets as the main ingredient. The beets are roasted until tender, then peeled and cut into bite-sized pieces. The salad is usually dressed with a combination of olive oil, lemon juice, salt, pepper, garlic, cumin, cilantro, and sometimes vinegar, which adds a tangy flavor that complements the natural sweetness of the beets.
The salad is often served chilled, making it a refreshing side dish, particularly in the hot Egyptian climate. It’s commonly enjoyed as part of the vegan repertoire, as a mezze spread, or as an accompaniment to grilled meats and other main courses.
Ingredients to Make Egyptian Salatet Bangar
Fresh Beet
Garlic
Lemon or Lime
Lime Juice
Chopped Parsley
Fresh Sliced Red Onions
Ground Cumin & Ground Coriander
Salt & Pepper
Distilled Vinegar, Daqqah Main Ingredient
- Beets: The star of the dish, beets bring their earthy sweetness and vibrant color to the salad.
- Garlic: Adds a bold, aromatic kick that enhances the salad’s flavor.
- Salt and pepper: Essential seasonings to balance and bring out the natural flavors.
- Parsley/Cilantro/Dill: Fresh herbs add a burst of brightness and a touch of earthiness to the salad.
- Spices: A subtle blend of cumin, salt and pepper adding depth and warmth.
- White distilled vinegar: Provides a tangy, acidic note that complements the beets’ sweetness.
- Lime juice: Fresh lime juice adds a zesty and refreshing citrus flavor to tie it all together.
- Olive oil: Gives the this salad a beautiful shine and fruity note.
Step 1: Roast the Beets
Roasting beets, rather than boiling them, is often preferred for multiple reasons: it enhances the flavor, yields a better texture (tender yet firm), and achieves a concentrated color, which makes it more visually appealing. Roast them in an oven bag, or tightly wrap the beets with parchment paper and then foil and roast for 1 hour to 90 minutes in a preheated oven at 400°F, or until you can easily pierce the beets with a paring knife. Let the beets cool down completely before dicing them.Step 2: Dice the Beets
Peel each beet and slice them into 1/2 inch thickness, and then dice each slice into 1/8 an inch. I personally use a salad chopper to save time, energy, and sanity and get the work done right.Step 3: Prepare the Marinade
Salad Dressing
Step 4: Assemble the Salad
In a deep dish, arrange the diced beets and drizzle with the marinade. Sprinkle with a tablespoon of finely chopped cilantro and a spoonful of 1 medium pickled red onion. Pickled onions are versatile, easy, and quick to make, but morph the onions into a briny and pleasant addition to the salad. To pickle the onions, slice the onion(s) thinly and soak them in 1/4 cup of white distilled vinegar and 2 tablespoons of lemon juice 30 minutes ahead of making the salad.
Fresh Sliced Red Onions
Pickled Red Onions
Step 5: Serve Salatet Bangar
You can store the salad in an air-tight container in the fridge or serve it immediately.What to Serve with Salatet Bangar
Make Ahead Instructions
This salad could be made two days ahead and kept in an air-tight container in the fridge. The dressing won’t wilt this salad.Possible Substitutions and Variations
- Add blue cheese, goat cheese, or feta cheese to this beet salad.
- Lay mixed greens as a bed for the beets.
- Sprinkle toasted walnuts for some crunch and extra nutritional benefits.
- Incorporate pickled artichokes, as it goes well with the overall flavors of this beet salad.
Wallnuts add crunch to roasted beets.
Blue cheese balances the beet’s sweetness.
Feta and goat cheese pair so well with beets.
More Beet Recipes
Frequently Asked Questions
Q1: Do I need to cook the beets before making the salad? Yes, most beet salads use cooked beets, which can be roasted, boiled, or steamed. Cooking enhances their natural sweetness and softens the texture. Q2: Can I use canned beets instead of fresh ones? Canned beets could be a convenient alternative, though fresh beets often provide a richer flavor and has less preservatives. Q3: How do I roast beets for a salad? Wrap them in foil and roast at 375°F (190°C) for 40-60 minutes until tender. Let them cool, then peel off the skins. Q4: Do I need to peel the beets? Yes, it’s recommended to peel beets after cooking, as the skin can be tough and bitter. Q5: What other ingredients pair well with beets in a salad? Common additions include greens (like arugula or spinach), nuts (walnuts, almonds), cheeses (feta, goat cheese), citrus fruits, and herbs like dill or parsley.Never Miss an Egyptian Recipe
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Egyptian Beet Salad(Salatet Bangar): سلطةً بنجر
Salatet Bangar is a classic vegan Egyptian beet salad that celebrates the earthy sweetness of cooked beets. Roasted to perfection, the beets are paired with a tangy vinaigrette, creating a vibrant dish with bold flavors.
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Equipment
- 1 oven bag
Ingredients
- 2 fresh beets
- 2 tablespoons pickled red onions, recipe follows
- 2 tablespoons olive oil
- 1 tablespoon white distilled vinegar
- 1 tablespoon lime juice
- 12 teaspoon ground cumin
- ½ teaspoon minced garlic
- Salt and pepper to taste
For the Pickled Onions
- 1 small red onion, thinly sliced
- 2 tablespoons white distilled vinegar
- 1 tablespoon lime juice
- ½ teaspoon Himalayan salt
- 12 teaspoon ground black pepper
Instructions
- Roast the Beets. Tightly wrap the 2 fresh beets with parchment paper and then foil and roast for 1 hour at 375 °F or until you easily pierce them with a paring knife. Let the beets cool down completely before dicing them.
- Slice each beet into ½ inch slices and then dice each slice into ¼ inch cubes.
- Make the dressing. Combine 2 tablespoons olive oil, tablespoon [/adjustable] white distilled vinegar" uid="4"], 1 tablespoon lime juice, ice, ½ teaspoon ground cumin, ½ teaspoon minced garlic or ½ teaspoon garlic powder, salt, and pepper and set aside.
- Drizzle the beet with the dressing. Garnish with chopped cilantro and pickled onions.
- Serve the salad immediately or store it in an air-tight container.
- To Pickle the Onions
- Combine 1 sliced medium red onion, 2 tablespoons white distilled vinegar, 2 tablespoons olive oil, and 1 tablespoon lime juice, and let it sit in the fridge for 30 minutes at least before using them or adding them to the beet salad.
- Nermine's Notes
- Roast and never boil the beets to retain their color, flavor, and nutritional benefits.
- Always wrap the beets first with parchment paper before the aluminum foil, as the latter discharges toxins into the food when it gets heated.
Nermine's Notes
- Roast and never boil the beets to retain their color, flavor, and nutritional benefits.
- Always wrap the beets first with parchment paper before the aluminum foil, as the latter discharges toxins into the food when it gets heated
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