Bangar Bil Zabadi Egyptian Beet Salad Recipe

Experience the vibrant flavors of Egypt with this refreshing Bangar Bil Zabadi (Beetroot with Yogurt) salad! A popular Egyptian side dish, this recipe features sweet roasted beetroot, crisp cucumber, and juicy tomatoes, all tossed in a creamy, garlicky yogurt dressing. Perfect as a light lunch, side dish, or appetizer, this salad is incredibly easy to make and requires minimal cooking time – mostly chilling time to let the flavors meld. Get ready to transport your taste buds to the bustling markets of Egypt!

Prep Time 30 mins
Cook Time 70 mins
Calories 71.7 kcal
Protein 7g
Rating 4.0 (1 Reviews)
Bangar Bil Zabadi Egyptian Beet Salad 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bangar Bil Zabadi Egyptian Beet Salad

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How to Make Bangar Bil Zabadi Egyptian Beet Salad

  1. Preheat oven to 400°F (200°C). Wash and scrub 2 medium-sized beets. Wrap each beet individually in foil and roast for 45-60 minutes, or until tender when pierced with a fork.
  2. Once cool enough to handle, peel and cube the roasted beets (approximately 2 cups cubed).
  3. While the beets are roasting, prepare the other vegetables: dice 1 large cucumber and 2 medium tomatoes (approximately 2 cups combined).
  4. In a small bowl, whisk together 1 cup plain Greek yogurt, 2 cloves minced garlic, 1/2 teaspoon salt, and a pinch of black pepper.
  5. Gently combine the cubed beets, cucumber, and tomatoes in a large bowl.
  6. Pour the yogurt dressing over the vegetables and toss to coat evenly.
  7. Cover and refrigerate for at least 1 hour (or longer for best flavor) before serving. Garnish with fresh herbs like mint or parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

33g

Fat

6g

Carbs

3g