This beetroot salad from Sudan is one of the simple salads with satisfying flavors that you will want to make it often. Plus, it is easy to make. This is a vegan salad and would be a great addition to the menu when inviting vegan guests.
The salad has a lovely color and colored foods give more nutrition. The bite from fresh shredded veggies and the lemon juice makes it divine. Easy to make and packed with nutrition and flavor, yes, then it should be the choice for everyone to include in this salad in meal than having the same packaged salad kits. This veggies can be prepped ahead and stored in fridge. Just add the lettuce and dressing just before serving when you are serving this for parties. I can assure that with its beautiful color and flavor of this salad, everyone would ask for the recipe. I Followed Mark Tanner's recipe.
I am sharing this recipe for the #SummerGamesWeek. This recipe is from Sudan. We enjoyed Sudan food when we traveled virtually in our #eattheworldchallenge group. This salad when served with Sudanese Tamia (Sudanese Falafel) makes a perfect protein rich meal. The vegetarian foods from Sudan were more similar to our traditional meals but a mild milder. We enjoyed the Addas too! We always loved to watch the Olympic Games and talk about it next day in the school. We always talk about the countries that rank high or which country bagged most of the medals. Since Sudan is also a participating country, I wanted to share this recipe. Did you know that Sudan first participated in Olympics in the year 1960? Ismail Ahmed Ismail came second in the men's 800 m in 2008 and he was the first Sudanese athlete to win an Olympic medal.
Welcome to #SummerGamesWeek 2021 hosted by Amy from House of Nash Eats! We are celebrating the start of the Tokyo Games with over 50 recipes representing more than 25 countries competing in the upcoming Summer Games! Come join me and my fellow Summer Games Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
Ingredients
Carrot - 1 cup, shredded
Tomatoes - 1/2 cup, chopped
Green pepper, serrano - 1/4 tsp
Salt - 1/2 tsp
Lemon juice - 1 tbsp
Sesame oil - 1 tbsp
Vinegar - 1 tbsp
Lettuce - a couple of leaves, torn
Add all the veggies in a bowl. Add salt, followed by lemon juice, vinegar, and oil. Toss and serve immediately.
The colors of this recipe pulled me in, but the taste had me staying! I loved how easy this recipe was to make, just shred and plate! I think it's so fun trying recipes from other countries, and this Beetroot Salata is a keeper!
ReplyDeleteThis salad sounds wonderful! My husband and I both love beets and so do our kids so I can't wait to make this for them!
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