Pharaoh’s Friday #8: Beetroot Salad – Egyptian Style

Honestly, I have never been a big fan of beets.  But now, I understand that sometimes when you eat something prepared in a certain way, you might develop a bad impression of that thing and shun it unfairly!  Yes, if you try it again, cooked in a different style, with different spices you may actually like it!  AND as we go through life, our tastes also change and develop, so you may find yourself really enjoying a food you disliked only a few years ago.

And so it is with me and beets.  But now, I have discovered not one but several ways I really enjoy eating them!  Here’s one….Egyptian style!

250 grams of beets, raw (about 3 small beets)
water for boiling
1 tablespoon parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon lime (or lemon) juice
½ teaspoon corn oil
½ tablespoon vinegar

Serves 2
Prepare the beets
1.  Wash the beets.  Boil (with their skins still intact) in a large pot for 45 minutes to 1 hour.  When a fork slides in and out easily, they are ready.

After boiling

2.  Let the beets cool and then gently peel away the skins.

The peeling process

3.  Chop the beets into cubes and put in a medium bowl.

Vegetables that are dark in color are high in antioxidants and help prevent disease!

4.  Add the parsley, salt, pepper, lime juice, corn oil, and vinegar.  Mix well.
5.  Cool in the refrigerator for a while (the longer you leave them, the more the flavors will combine).

Serve cold.

Serving Suggestions and Variations:

There are many variations for this recipe.  One of our readers suggested adding mustard and scallions!  Doesn’t that sound amazing?!
Nutritional information:
70 calories; 1 g fat; 0 g cholesterol; 13 g carbohydrates; 3 g fiber; 2 g protein

Alf Hana!!!


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