Salatat banjar

Name: Salatat banjar
Total time: 45 min
Yield: 4
Cuisine: Soudan
Ingredients: 600 g plain already-cooked peeled beetroot, drained; 20 ml olive oil; 30 ml lime juice; 10 ml cider vinegar; 5 g prepared mustard; 1 small finely grated garlic clove; Up to 1 g salt; Pinch of black pepper

🥗 Four side portions of Sudanese lime garlic mustard beetroot salad, using already cooked beetroot.

Ingredients

600 g plain already-cooked peeled beetroot, drained
20 ml olive oil
30 ml lime juice
10 ml cider vinegar
5 g prepared mustard
1 small finely grated garlic clove
Up to 1 g salt
Pinch of black pepper

Preparation

Check beetroot is already cooked, plain and not pickled; drain and weigh 600 g.

Cut into roughly 1.5 cm cubes on clean board and put in bowl.

Mix lime, vinegar, mustard, garlic, pepper and some salt; whisk in oil.

Gently toss dressing through beetroot without crushing.

Cover and refrigerate thirty minutes at 4 °C or below. Stir once and divide four side portions.