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🥗 Lebanese Beetroot Salad

228 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Thoroughly wash the beetroots under running water.
  2. 2. Place the beetroots in a pot and cover them completely with salted water.
  3. 3. Bring the water to a boil.
  4. 4. Reduce the heat to a medium setting.
  5. 5. Cover the pot.
  6. 6. Cook the beetroots for 50 to 60 minutes until they are tender.
  7. 7. In the meantime, cut the pomegranate in half.
  8. 8. Squeeze the juice from the pomegranate halves using a citrus press.
  9. 9. Pour the pomegranate juice and honey into a small saucepan.
  10. 10. Heat the mixture over medium heat.
  11. 11. Simmer the juice until it thickens to a syrupy consistency.
  12. 12. Remove the saucepan from the heat and set the syrup aside.
  13. 13. Peel the red onions.
  14. 14. Slice the red onions into thin strips.
  15. 15. Wash the radishes thoroughly.
  16. 16. Remove the tough stem ends from the radishes.
  17. 17. Cut the radishes into quarters.
  18. 18. Wash the parsley and mint.
  19. 19. Shake the herbs dry to remove excess water.
  20. 20. Pluck the leaves from the stems.
  21. 21. Chop the herbs roughly.
  22. 22. Peel the garlic.
  23. 23. Place the garlic and a pinch of salt into a mortar.
  24. 24. Crush the garlic finely using the pestle.
  25. 25. Alternatively, you can press the garlic through a garlic press.
  26. 26. Place the sliced onions into a large bowl.
  27. 27. Add the radish quarters to the bowl.
  28. 28. Add the chopped herbs to the bowl.
  29. 29. Add the crushed or pressed garlic.
  30. 30. Squeeze the lemon.
  31. 31. Pour the lemon juice over the vegetables in the bowl.
  32. 32. Remove the cooked beetroots from the pot.
  33. 33. Drain the cooking water.
  34. 34. Rinse the beetroots briefly under cold water to cool them down.
  35. 35. Put on rubber gloves to protect your hands from staining.
  36. 36. Peel the cooled beetroots.
  37. 37. Cut the peeled beetroots into cubes of about 2 cm in size.
  38. 38. Add the beetroot cubes to the bowl with the vegetables.
  39. 39. Pour the prepared pomegranate syrup into a small container.
  40. 40. Add the olive oil to the same container.
  41. 41. Whisk the pomegranate syrup, remaining lemon juice, and olive oil together well.
  42. 42. Pour the dressing mixture over the salad.
  43. 43. Gently toss the salad to ensure everything is well mixed.
  44. 44. Season the salad with salt and pepper to taste.
  45. 45. Place the salad in the refrigerator for 2 to 3 hours.
  46. 46. Let the salad marinate so the flavors can meld together.
  47. 47. Take the salad out of the refrigerator.
  48. 48. Portion the salad into individual serving dishes.
  49. 49. Serve the salad immediately.

Nutrition per serving