Ethiopian · PANTRYHOP RECIPE
Roasted Beet Salad
45 minutes · 4 servings · vegan
Beet salad is a common accompaniment in many Ethiopian meal spreads, especially with vegetarian platters.
Ingredients
Check you have the quantities below.
- 4 medium beets, trimmed
- 1/4 medium red onion, thinly sliced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Let’s make it
- Roast the beets at 200 C/400 F for 35 to 40 minutes until tender. Cool, peel, and dice.
- Mix lemon juice, olive oil, and salt in a bowl.
- Toss the beets with onion and dressing.
- Top with parsley and serve chilled or room temperature.
Dice the beets small and mix with a little extra oil for a softer texture.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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