My kids have a favorite salad. They get so excited when I tell them we're having beet salad. I can't tell you how happy this makes me. I originally had a similar salad to this at the Syrian Bakery which is near our home and loved it so much that I had to search out a recipe. Turns out I had one waiting to be found in my Moosewood cookbook, which was our favorite restaurant when we lived in Ithaca.
3 large beets
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh cilantro (or parsley)
2 garlic cloves, minced
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
3 tablespoons olive or other vegetable oil
1 teaspoon salt
In a large pot, bring the water to a boil. Meanwhile, peal beets and dice into 1/2 inch cubes. Ease them into boiling water, cover, lower to a simmer, and cook until tender and easily peirced with a knife, about 10 minutes. You can also cook the beets in an instant pot, adding 1 cup of water. Place the beets on the steaming rack and set the manual pressure to high for 30 minutes. Let release naturally on it's own for 10-15 minutes after it has cooked.
When the beets are ready, drain well, dice and transfer to a serving bowl. Add the chives, cilantro, garlic, cumin, lemon juice, oil, and salt. Mix well. Chill at least 30 min before serving.
Adapted from the 'Moosewood Restaurant Daily Special' cookbook
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