Tunisian Beetroot Salad
This recipe is a classic Israeli side dish and originates in Tunisia (N. Africa) Serve alone or over greens.
INGREDIENTS:
4-6 beetroots
1-2 teaspoon sugar
1-2 tablespoon balsamic vinegar
1/2 lemon, juice of
2 tablespoons olive oil
salt
1 bunch fresh mint leaves, thinly sliced (optional)
cook beets in boiling water until tender, peel skin (by hand is easiest).
Cube or slice peeled beetroot and place in bowl.
Add sugar, balsamic vinegar, lemon juice, olive oil, and pinch of salt to beets. Toss to combine.
Opt: add sliced mint (reserving small amount for garnish) toss
Refrigerate or let cool before serving.
SERVES 4 -6