The most common salads in Mozambique are cooked vegetables with olive oil or lettuce, tomato, and cucumber. I tasted this beet salad in 1971 at the home of Nelly Honwana. It is easy to prepare and very tasty. Select medium beets that are smooth and firm. Beets should be cooked in their skins, as they lose their bright color if peeled before cooking. Leave an inch or two of the stem on the beets when cooking.


1 pound beets

4 tablespoons olive oil

4 tablespoons minced parsley

1 large onion, minced

¼ cup lemon juice

1 tablespoon sugar

salt to taste


Wash; simmer in water to cover for 30 minutes, or until tender. Drain; place in cold water; when cool, trim tops; peel off skins. Dice beets and place into a bowl.

Heat olive oil in a skillet and sauté the parsley on low heat for 2 minutes. Add the onions, lemon juice, sugar, and salt. Mix well and pour over beets.

Serve with poultry or meat.


Serves 4.


country : Mozambique

course : salad


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton