Beetroot with Fresh Mint

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Beetroot figures prominently in Jewish cooking in communities throughout the world, both Ashkenazic and Sephardic. This dish is perfect as part of a salad selection – particularly if there are crackers and goat’s cheese on the side.

Ingredients

  • 4–6 cooked beetroot (beets)
  • 5–10 ml/1–2 tsp sugar

Method

  1. Slice the beetroot or cut into evensize dice with a sharp knife. Put the beetroot in a bowl. Add the sugar, balsamic vinegar, lemon juice, olive oil and a pinch of salt and toss together to combine.

  2. Add half the thinly sliced fresh mi