Chlada Bandjar, Algerian Beet Salad, Salade de Betteraves

Algerian beet salads can be as simple as the one I show or more complex with wild greens and herbs, thinly sliced sweet onions and nuts.

This is another recipe from my mise en place for Iftar.

Ingredients:

8 beets
8 betteraves

Salt
Sel

Olive oil
Huile d'olive

Method:

1) Preheat oven to 275F (135C)

2) Trim off the tops, leaving about 1/4" of stalk left, careful not to break the skins and wash the beets under cool water.

3) Place the beets on a sheet of foil, season with salt and drizzle with oil, wrap in foil, place on a baking sheet and place in the oven, cook for two hours or until beets are tender.

4) When the beets are cool enough to handle, peel them with a sharp knife, Slice into 1/4" rounds.

Vinaigrette:

An Algerian vinaigrette is basically 1 part vinegar or lemon juice and 3 or 4 parts olive oil. Make as much vinaigrette as you like, just pour into a jar. You can add chopped herbs, minced garlic and minced shallots. If the beets you have are not so good and did not turn out as sweet as mine did, you can add a little sugar to the vinaigrette. In Algerian cooking sugar is still thought of as a spice like it was in Medieval cookery. Cover the beets with as much vinaigrette as you like. Salt can be added to salads at the table. Some cooks add orange or rose flower water .

Some cooks boil the beets for about 1 hour. I do not like the flavor of boiled beets as much as the slow baked ones.

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chef zadiFarid Zadi

Comments

[Salim Ait Oumalou]

Salut salladier!
Avant tout salut chef. je m´appelle salim je vivre en swede je travaille comme salladier dans une societe j´ai fais plusieur sallades et plusieur model mais maintenant je que toi c´est tu pus m´envoyez des model sallad algerienne.

Salim/ Un grand salut a tous