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