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Beet Salad
Salads & Vegetables

Beet Salad

Red beet salad - a recipe by Daniel Azoulay

⏱ 15 min🍽 4 servings 🌍 Israeli👩‍🍳 Daniel Azoulay🧩 2 parts

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, vinegar, cumin and salt until smooth.
    Bowl

To assemble

  1. 2
    Cook the beets in water until tender, and cut diced.
    StovePotKnifeCutting board
  2. 3
    Put the beets and onion in a large bowl.
    Bowl
  3. 4
    Pour in the dressing and toss well.
96calories
1 gprotein
5 gcarbs
7 gfat
● protein 5%● carbs 24%● fat 71%

Per serving (87 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

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