beet salad

iVillage Member
Registered: 04-02-2003
beet salad
Sun, 04-16-2006 - 6:00am

5-6 medium beets, scrubbed
juice of half a lemon
1 garlic clove, smashed
cumin (ashkenazim don't use on pessach), salt to taste
about 1 tsp of chopped fresh parsley (optional)

boil the beets in water with a little vinegar till they are soft (about 30-40 minutes). alternitavely, you can wrap them in parchment paper or tin foil and bake in a hot oven - justbe very careful when you open the bundle because it is steaming hot. let them cool a little then slip the peel off (use disposable gloves when handling).

slice each beet into quarters, then slice, or grate them. add remaining ingredients. serve cold or at room temperature. sprinkle the parsley on top - it looks pretty

I always make this on pessach - because i make my own horseradish and i have some boiled beets anyway, plus, they say that the beets aid digestion ;-)