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.