Parboiled beetroot dressed with lime juice and seasoned into a simple salad.
We often ate this salad at our family home in Bahri, part of Khartoum's metropolitan area, because many of us kids loved it, while in other homes it’s not such a staple. Stained fingers and red lips showed we enjoyed its earthy flavour complemented by tangy citrus notes and savoury nuts. It’s a well-rounded sharing salad that makes for an interesting variation to the typical Sudanese tray and can be served with bread.
Heat a pot of water on medium heat until boiling thenadd the beetroot for 15 to 20 minutes until semi-cooked throughout, a sharp knife should pass through with a little resistance. Sieve from the boiling waterand allow to cool until able to handle. Carefully peel the skin, cut into 1cm thick semi-circular slices, and season with salt.
Prepare a dressing of lime juice, mustard, vinegar, garlic, and olive oil in a medium bowl. Toss the beetroot in the dressing and leave at room temperature for 1 to 2 hours before serving.
.svg)
.svg)
