Tunisian Beetroot Salad Recipes

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.

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.

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.

Steps:

• Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour. Open the foil packets and let cool. Once they're cool, peel the beets and cut into small chunks.
• In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve.

Steps:

• Drain, wash and drain the beetroot.
• Cut each in half.
• Mix the remaining ingredients together and mix through the beets gently and thouroughly.