Beet Salad

Lebanese Mountain Cooking, Mary Laird Hamady

2 cups fresh beets
½ cup finely chopped onion
¾ cup chopped parsley
2 T crushed dried spearmint (we used fresh)
1 t salt or to taste
¼ cup olive oil
¼ cup fresh squeezed lemon
1-2 T pomegranate juice (optional)
1 small clove crushed garlic (optional)

Steam or boil the beets, then peel and dice into small pieces. Toss with onion and parsley. Dress with mint, salt, oil, lemon juice and optional ingredients. Toss the salad well and serve chilled.

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