Tunisian Beetroot Salad Recipes

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Steps:

• NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
• Preheat oven to 400 degrees.
• In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
• In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
• Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
• Remove from oven, set aside to cool for 5 minutes.
• Then cut beets into 1/2" cubes.
• Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

SHUKHI - WARM BEETROOT & MUSHROOM SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in an ovenproof frying pan and add the shallots. Cook over a medium-low heat for 5-10 mins until the shallots start colouring a little.
• Add the beetroot, season well and put the pan in the oven. Cook for 10 mins, then stir and return to the oven for another 10 mins until the shallots are golden and the beetroot is cooked through but still firm.
• Meanwhile, heat the remaining oil in a large, non-stick frying pan and fry the mushrooms until golden. Mix the vinegar, sugar, garlic and some seasoning together to make the dressing. Taste to ensure you have a good balance of sweet and sour flavours - it should also be quite garlicky.
• When the beetroot is done, stir in the dressing and tarragon. Top the rye bread slices with some warm beetroot salad, the mushrooms and a scattering of dill.

ESTONIAN POTATO AND BEETROOT SALAD

Steps:

• Steam the potatoes, beetroot and carrots whole and unpeeled. If they are boiled they become a bit waterlogged and the beets loose a bit of colour.
• Peel the potatoes, carrots and beets, and core and peel the apples.
• Fillet the herring, removing the skin and even the smallest bones.
• Cut everything (except eggs) into tiny cubes.
• Stir sour cream, mustard, salt and sugar together to make a dressing.
• Mix all the ingredients with the sauce, leave covered in the fridge for an hour or two.
• An hour or so before serving remove from fridge and let come to room temperature Chop the eggs finely and scatter over the top of the salad along with the spring onion.