Salatat Banjar (سلطة بنجر / Beetroot Salad)
Prep time: 15 minutes
Cook time: 15–20 minutes
Total time: ~1 hour 35 minutes (includes 1–2 hours marinating time)
Servings: 2–4 servings
Country of Origin
Sudan (Specifically popularized as a home-style sharing salad in the metropolitan Khartoum area, such as Bahri)
Description
Salatat Banjar is a simple, refreshing Sudanese beetroot salad. It features parboiled beetroot tossed in a sharp, bright vinaigrette. It is highly celebrated for its contrast of deep, earthy sweetness from the beets balanced perfectly by tangy citrus and savory accents.
Presentation & How It's Eaten
The salad boasts a vibrant, deep crimson red hue that traditionally stains fingers and lips. It is typically served at room temperature or chilled as a side dish on a traditional Sudanese sharing tray. It can be eaten as a light, refreshing salad on its own or scooped up with fresh flatbread.
Ingredients
2 medium beetroots
1 lime, juiced
½ tsp salt
1 tsp prepared mustard
1 tbsp malt vinegar
1 garlic clove, crushed
2 tbsp olive oil
Step-by-Step Directions
Boil the Beetroot: Bring a pot of water to a boil over medium heat. Add the whole beetroots and cook for 15 to 20 minutes until semi-cooked throughout. Test with a sharp knife; it should pass through with just a little resistance.
Cool and Peel: Sieve the beetroots from the boiling water and set them aside until they are cool enough to handle. Carefully peel off the outer skin.
Slice and Season: Cut the peeled beetroot into 1cm thick semi-circular slices. Place them in a bowl and season evenly with the ½ teaspoon of salt.
Whisk the Dressing: In a medium bowl, prepare the vinaigrette by whisking together the lime juice, prepared mustard, malt vinegar, crushed garlic, and olive oil.
Marinate and Serve: Toss the seasoned beetroot slices thoroughly into the dressing. Leave the salad to marinate at room temperature for 1 to 2 hours before serving to let the flavors meld.
Optional
Roasted/Barbecued Depth: Instead of boiling, barbecue the beetroot or roast it in an oven for 20 to 30 minutes to lock in a much sweeter, concentrated flavor profile.
Spicy Peanut Variation (Shattat Dakwa): Toss the cooked beetroot slices in a traditional spicy peanut dip instead of the vinaigrette. To make the dip: Mix smooth peanut butter with a splash of water, lime juice, chili powder, and salt until balanced. Optionally add 1–2 crushed garlic cloves and 1–2 tablespoons of yogurt.
Garnishes: Elevate the presentation by garnishing with fresh herbs (parsley, coriander, thyme, or chives), a dusting of cumin or sesame seeds, or a rich drizzle of virgin sesame oil.
Time-Saver: Use pre-packaged, parboiled beetroot from the grocery store. Simply chop them, toss in the vinaigrette marinade for 30 minutes, and serve immediately.
Cooking Tips
Checking Doneness: Avoid boiling the beets until they are completely mushy. Leaving a bit of resistance in the center ensures the slices hold their shape beautifully when tossed in the dressing.
Protect Your Surfaces: Beetroot juice stains easily. Consider wearing kitchen gloves when peeling and cutting the beets, and use a plastic or stainless steel cutting board rather than a wooden one.
Nutrition Facts
(Estimated per serving, based on a 3-serving breakdown)
Calories: ~115 kcal
Total Fat: 9.2g
Saturated Fat: 1.3g
Cholesterol: 0mg
Sodium: ~420mg
Total Carbohydrates: 8.5g
Dietary Fiber: 2.1g
Sugars: 5.5g
Protein: 1.2g
Comments