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We hope you got benefit from reading it, now let’s go back to beetroot, tomato and watercress salad - salatet shamandar, banadoura w bakleh recipe. You can cook beetroot, tomato and watercress salad - salatet shamandar, banadoura w bakleh using 8 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Beetroot, tomato and watercress salad - salatet shamandar, banadoura w bakleh:
- Provide 3 medium beetroots, boiled and peeled then cut into small cubes
- You need 2 medium tomatoes, cut into small cubes
- Use 1 cup watercress
- Provide For the dressing:
- Use 2 cloves garlic, crushed
- Take 4 tablespoons lemon juice
- Take 3 tablespoons olive oil
- Use 1/2 teaspoon salt
Steps to make Beetroot, tomato and watercress salad - salatet shamandar, banadoura w bakleh:
- There are two ways to serve this salad. You can either mix the ingredients together or present them spread in layers: the watercress at the bottom then the beetroot then the tomato cubes.
- In a small bowl, mix the dressing ingredients together and pour over the vegetables.
- Serve the salad immediately.
For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt. Beetroot's vivid colour provides a dramatic addition to any plate, but with its sweet, earthy flavour and high nutritional value the vegetable is much more than just an aesthetic addition. Our collection of beetroot salad recipes highlight the versatility of this popular superfood, whether it's roasted, pickled, boiled or left raw for added crunch. Squish the tomatoes into a colander so that all the juice has gone and you have a pulp. Peel the beetroot and cut it into small wedges.
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