Egyptian Beets Salad Recipe

Name: Maha's Brunchs EGYPTIAN BEETS SALAD Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 4 pieces beets (raw, medium); 1 cups fresh parsley (packed, chopped); 0.25 cups fresh dill (chopped); 3 pieces green onion (scallions, thinly sliced, white and green parts); 2 pieces garlic (cloves, minced); 3 tbs lemon juice (freshly squeezed); 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 1 tsp ground cumin; 0.5 tsp sumac (optional, for garnish); 1.25 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cups pomegranate seeds (optional, for garnish); 0.25 cups toasted pine nuts or chopped walnuts (optional)

Inspired by Maha's Brunch

Time1h 15m

Serves4

Make Egyptian Beets Salad Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

4 pieces beets (raw, medium)

1 cups fresh parsley (packed, chopped)

1/4 cups fresh dill (chopped)

3 pieces green onion (scallions, thinly sliced, white and green parts)

2 pieces garlic (cloves, minced)

3 tbs lemon juice (freshly squeezed)

3 tbs extra-virgin olive oil

1 tbs red wine vinegar

1 tsp Ground cumin

1/2 tsp sumac (optional, for garnish)

1 1/4 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cups pomegranate seeds (optional, for garnish)

1/4 cups toasted pine nuts or chopped walnuts (optional)

Method

Salad

Roast or boil the beets

Preheat oven to 400°F (200°C) if roasting. Trim beet greens leaving about 1/2 inch of stems (reserve greens for another use). Scrub beets well. For roasting: wrap each beet in foil or place in a covered baking dish, roast for 45–60 minutes until a knife slides in easily. For boiling: place beets in a pot, cover with water, bring to a boil then simmer 30–45 minutes until tender. Drain and cool until comfortable to handle.

Peel and cut beets

When cool, rub the skins off with your hands or a paper towel (they should slip off). Trim stem ends and slice each beet into 1/4-inch rounds or cut into 1/2-inch dice depending on desired texture. Transfer cut beets to a large mixing bowl.

Prepare aromatics and herbs

While beets are cooking or cooling, mince the garlic, thinly slice the green onions, chop the parsley and dill. Place herbs and aromatics in a medium bowl or directly into the bowl with the beets.

Make the dressing

In a small bowl or jar combine lemon juice, red wine vinegar, ground cumin, kosher salt, black pepper and minced garlic. Whisk or shake to combine, then slowly whisk in the olive oil until emulsified. Taste and adjust seasoning — add more lemon for brightness, a pinch more salt if needed.

Toss salad

Pour the dressing over the warm or room-temperature beets. Add chopped parsley, dill, and sliced green onion. Gently toss until beets are evenly coated and herbs are distributed. If using, fold in toasted pine nuts or walnuts and half of the pomegranate seeds.

Rest and serve

Let the salad rest 10–20 minutes for flavors to meld (or refrigerate up to 2 hours). Before serving, taste and adjust seasoning. Transfer to a serving platter and sprinkle remaining pomegranate seeds and a dusting of sumac over the top for color and tang. Drizzle an extra teaspoon of olive oil if desired.