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.
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
- In a large bowl, combine the diced beets, sliced red onion, chopped cilantro, and chopped mint.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the beet mixture and toss gently to coat.
- 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