Chukandar (tangy Beet Salad)

Chukandar, also known as Tangy Beet Salad, is a popular dish in Bukharan Jewish Cuisine. This refreshing salad is a perfect balance of tangy and sweet flavors, making it a delightful addition to any meal.

Chukandar (tangy Beet Salad)

Ingredients

  • 3 medium beets, cooked and diced
  • 1 small red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the diced beets, sliced red onion, chopped cilantro, and chopped mint.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the beet mixture and toss gently to coat.
  4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
0 minutes
Total time:
15 minutes
Cooking method
No Cooking Required

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
25g
Fiber
5g
Protein
3g
Fat
1g

Supplies

Large mixing bowl Small mixing bowl

Tools

Whisk Sharp knife Cutting board

Serving suggestions

Serve the Chukandar (Tangy Beet Salad) as a side dish with grilled meats or as a topping for sandwiches and wraps.

Tips & tricks

For a more intense flavor, marinate the salad in the refrigerator for a few hours before serving.

Cost

$8