Ingredients for Bangar Bil Zabadi Egyptian Beet Salad
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How to Make Bangar Bil Zabadi Egyptian Beet Salad
- 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.
- Once cool enough to handle, peel and cube the roasted beets (approximately 2 cups cubed).
- While the beets are roasting, prepare the other vegetables: dice 1 large cucumber and 2 medium tomatoes (approximately 2 cups combined).
- 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.
- Gently combine the cubed beets, cucumber, and tomatoes in a large bowl.
- Pour the yogurt dressing over the vegetables and toss to coat evenly.
- 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