Best 2 Lebanese Beet Salad Recipes

Lebanese Beet Salad, also known as Salatet el Shمندر, is a vibrant and refreshing salad that showcases the delightful flavors of the Mediterranean. This traditional Lebanese dish is a symphony of sweet, tangy, and earthy notes, with a beautiful array of colors that adds a pop of vibrancy to any table. Made from finely shredded beets, this salad is tossed in a zesty dressing of lemon juice, olive oil, garlic, and a blend of aromatic spices, creating a harmonious balance of flavors. Whether served as a refreshing appetizer, a light lunch, or a colorful side dish, Lebanese Beet Salad is sure to tantalize your taste buds and transport you to the heart of the Levant.

In this article, we present a collection of recipes that capture the essence of this beloved Lebanese salad, offering variations that cater to different preferences and dietary needs. From the classic recipe that stays true to the traditional flavors, to a vegan version that omits dairy, and a simplified version for those short on time, these recipes provide a range of options to suit every home cook. We also include a flavorful beet dip, perfect for spreading on crackers or pita bread, and a refreshing beet and orange salad that offers a delightful twist on the classic. With step-by-step instructions and helpful tips, these recipes will guide you in creating an authentic and delicious Lebanese Beet Salad experience.

Let's cook with our recipes!

LEBANESE FATTOUSH SALAD

Lebanese Fattoush Salad image

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

Provided by Yumna Jawad

Categories Salad

Time 15m

Number Of Ingredients 18

Ingredients

1 large head romaine lettuce (chopped)
1 large vine-ripe tomato (diced)
2-3 Persian cucumbers (quartered)
½ large green pepper (chopped)
5 radishes (diced)
2 green onions (chopped)
¼ cup fresh chopped parsley
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves (pressed or grated)
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Fresh cracked black pepper (to taste)
1 large double ply pita bread (cut into triangles)
3 tablespoons olive oil
Salt and pepper (to taste)

Steps:

Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
Add the fried pita bread to the salad immediately before serving.

Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BALSAMIC ROASTED BEET SALAD

Balsamic Roasted Beet Salad image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted
4 ounces soft goat cheese, such as Montrachet, crumbled

Steps:

Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Tips:

Choose the right beets: Look for beets that are firm and smooth, with no blemishes or bruises. Smaller beets tend to be more tender and flavorful.
Roast the beets: Roasting is the best way to bring out the natural sweetness of beets. Toss the beets in olive oil, salt, and pepper, and roast at 400°F for about 45 minutes, or until tender.
Use fresh herbs: Fresh herbs, such as parsley, cilantro, and mint, add a bright, refreshing flavor to the salad.
Don't overdress the salad: A simple vinaigrette is all you need to dress this salad. Too much dressing will overwhelm the delicate flavor of the beets.
Serve the salad immediately: Beet salad is best enjoyed fresh. The beets will start to lose their color and flavor if stored in the refrigerator.

Conclusion:

Lebanese beet salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and refreshing flavor, this salad is sure to be a hit at your next gathering. So next time you are looking for a healthy and delicious side dish, give Lebanese beet salad a try.