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Syrian Beet Salad

adapted from Moosewood Restaurant Daily Special

                                                                                                                                  

4 medium beets

1 tbsp. chopped fresh chives or scallions

2 tbsp. chopped fresh cilantro &/or basil

2 garlic cloves (or scapes), minced

½ fresh hot pepper, seeded and minced (1 tbsp.)-optional

1 tsp. ground cumin

2 tbsp. fresh lemon juice

3 tbsp. olive oil

1 tsp. salt, or to taste

 

Cut beets into ½ inch cubes. Steam or boil beets in just enough water to cover, until tender, about 10-15 minutes. Drain beets and transfer to serving bowl. Add rest of ingredients and toss well. Serve warm, chilled, or at room temperature. (This recipe also works well with leftover cooked beets.)

Serves 4-6

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