Tunisian Beetroot Salad Food

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Steps:

• NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
• Preheat oven to 400 degrees.
• In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
• In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
• Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
• Remove from oven, set aside to cool for 5 minutes.
• Then cut beets into 1/2" cubes.
• Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

ROSOLLI - FINNISH BEETROOT SALAD

Steps:

• Boil beetroots, carrots and potatoes in separate pots, in their skins, until just cooked. Let cool, peel and chop.
• Chop gherkin and peeled apples.
• Mince onion.
• Layer ingredients in a bowl, starting and finishing with beetroot. Sprinkle a little bit of salt and white pepper on each layer.
• Mix ingredients when the salad is on the table, ready to serve.
• To make dressing: whip cream until thickened (it should be not be stiff!) and mix in the rest of the ingredients. Serve on the side.

TUNISIAN BEETROOT SALAD

Steps:

• cook beets in boiling water until tender, peel skin (by hand is easiest).
• cube or slice peeled beetroot and place in bowl.
• add sugar, balsamic vinegar, lemon juice, olive oil, and pinch of salt to beets. Toss to combine.
• Opt: add sliced mint (reserving small amount for garnish) toss
• refrigerate or let cool before serving.

SOUTH AFRICAN BEET AND ONION SALAD

Steps:

• Place the beets in boiling, salted water.
• Reduce heat to low and simmer, partially covered, for about 30 minutes, or until tender. Add more water if necessary; the beets should be completely covered.
• Drain and cool.
• Remove skins from beets.
• Slice into rounds or strips 1/4" thick.
• Combine vinegar, salt and sugar in a deep bowl and stir until sugar dissolves.
• Add beets and onions and stir to coat.
• Marinate at room temperature for about 30 minutes, stirring every 10 minutes.
• Serve at room temperature.

TUNISIAN CARROT SALAD

Steps:

• Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
• Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
• Add carrots, then 1/2 cup water and vinegar.
• Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
• Season with salt and pepper.
• Remove from heat; cool.
• Mix in cilantro.
• (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).

RAW BEETROOT SALAD

Steps:

• Mix all the ingredients together in a salad bowl.
• Sprinkle on garnish.