Ingredients

Preparation

1. Cook the beets in a pressure cooker for 8 minutes. Then, plunge them into an ice bath, the thermal shock will make the skin come off more easily.

2. Peel the beets by hand by sliding them between your fingers.

3. Using a Japanese mandoline, slice the beets. Place them in a dish.

4. Also using the mandoline, slice the shallots as thinly as possible. Add them to the sliced beets.

5. Season with pepper and salt, vinegar, oil, and rose water. Mix and refrigerate for 1 hour before serving.

6. When serving, garnish with sprigs of dill.

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Egyptian Beet Salad with Shallots

Name: Egyptian Beet Salad with Shallots
Prep time: 20 min
Cook time: 8 min
Total time: 1 h 28 min
Yield: 4 servings
Cuisine: France
Ingredients: 6 Egyptian red beets; 4 shallots; 1 bunch of dill; Salt and pepper; 1 tablespoon of white balsamic vinegar; 2 tablespoons of sunflower oil; 1/2 teaspoon of rose water

Preparation: 20 min

Cooking: 8 min

Servings: 4

Discover our delicious Egyptian beet salad, flavored with shallots and a subtle vinaigrette. This simple and quick recipe highlights the sweetness of the beets and the delicate flavor of the shallots, all enhanced by dill and a touch of rose water. Ideal for a fresh starter or a colorful side dish, this salad will delight your guests!