Oven cooked sweet beetroot in a tangy lime, garlic and olive oil vinaigrette.
An ideal salad for those who like beetroot's bold colour and earthy flavours combined with a tangy dressing.
Salatat Banjar
Beetroot salad
سلطة بنجر
Oven cooked sweet beetroot in a tangy lime, garlic and olive oil vinaigrette.
An ideal salad for those who like beetroot's bold colour and earthy flavours combined with a tangy dressing.
Ingredients
Directions
Boil 2 beetroots for approx. 30mins until soft and cooked throughout. Remove from the boiling water, allow to cool slightly then carefully peel and cut the boiled beetroot into circle slices
Prepare a marinade of lime juice, salt, vinegar, crushed garlic and olive oil.
Leave the beetroot in the marinade for 1 hour before serving.
Optional
Instead of boiling the beetroot, barbecuing or roasting for 20-30mins gives a sweeter, earthy flavor.
Add spicy peanut dip to the cooked beetroot for a variation of the beetroot salad.
Hint
Spicy peanut dip: Mix peanut butter, little water, lime juice, chilli powder and salt. Taste and balance. (Optional: 1-2 crushed garlic cloves, 1-2 tablespoon yoghurt)
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