Juicy, earthy and glowing like rubies on the plate, beets are the jewels of root vegetables. A beet salad makes for a gorgeous, healthy side dish or a filling meatless main dish. Here’s a simple, mouth-watering version from the “Spice Girls’” Israeli-American cookbook. B’te-avon (bon appétit)!
Ingredients (serves 6):
2 lbs. beets
2 large red onions, sliced
¼ cup olive oil
Juice of 2 lemons (5-6 tbsp., to taste)
2 ½ tsp. cumin
½ tsp. salt
¼ cup parsley, chopped
1 tsp sesame seeds (optional)
- Rinse the beets and cook, unpeeled, in a pot of water until soft, about 1 hour. Remove from heat and let cool.
- Peel the beets and slice into wedges. Put wedges in a large bowl and set aside.
- In a small bowl, combine oil, onions, lemon juice, cumin and salt. Pour over beet wedges and mix well.
- Sprinkle with parsley and sesame seeds. Can stay refrigerated for 3 to 5 days.