Algerian Cold Beetroot and Orange Salad
This cold salad celebrates the colors and flavors of Algeria. Beetroot, a humble yet beloved ingredient, joins juicy oranges to create an irresistible sweet and savory contrast. Wondering which spices are typical in Algerian cuisine? Cumin and cinnamon are ubiquitous, and they elevate this salad. It's a refreshing starter, perfect for hot summer days, and makes a change from traditional tomato salads. A simple, vibrant dish that brings a touch of freshness to your table. Let yourself be seduced by this unexpected combination that evokes the colorful markets of Algiers. Enjoy!
Ingredients
- Cooked red beetroot400 g
- Oranges2
- Red onion1 small
- Olive oil3 tbsp
- Lemon juice1 tbsp
- Ground cumin1/2 tsp
- Ground cinnamon1/4 tsp
- Salt and pepperTo taste
- Fresh mint, chopped2 tbsp
- Pomegranate seeds1/2 cup
Instructions
- 1
Cut the cooked beetroot into cubes or thin slices and set aside.
- 2
Peel the oranges and segment them, removing any membrane.
- 3
Finely slice the red onion and soak in ice water for 5 minutes, then drain.
- 4
In a bowl, whisk together olive oil, lemon juice, cumin, cinnamon, salt and pepper.
- 5
Arrange beetroot, oranges and onion in a salad bowl, drizzle with dressing and toss gently.
- 6
Sprinkle with pomegranate seeds and fresh mint. Chill for 30 minutes before serving.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !