Name: Beetroot with Garlic (Salatet banjar)
Cuisine: Palestinian
Ingredients: ¼ cup lemon juice; 1 tbs olive oil; 2 garlic cloves; 1½ tsp salt; 7–8 raw beetroot; A small bunch parsley, about ½ cup

Preparation info

Difficulty
Easy

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2000

About

This salad is important to include in a mezze display as it adds a different dimension to the variety. The parsley, with its bitter aroma, offsets the sweet flavour of the beets quite adequately.

Ingredients

7–8 raw beetroot
2 garlic cloves
1½ tsp salt

Method

Put the washed beetroot in a pan full of hot water, bring to the boil and leave to cook, covered, for about 40 minutes. Once they are cooked rinse them out with cold water and pare them. You can dice them on a wooden board or slice them, as you prefer; the parsley has to be chopped by hand so it stays fresh all through the meal. Parsley chopped in a food processor looks limp immediately.