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Salata Il Shamonder—beet salad
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Source: Classic Mediterranean
| 1 ½ pounds | raw young beets |
| 1 small | mild onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 2 tablespoons | chopped fresh parsley |
| 1/2 | lemon, juiced |
| 1/3 cup | olive oil |
| salt and black pepper |
Preheat the oven to 350 degrees
Wash the beets and bake in their skins for 1 hour, until wrinkled and soft. Alternatively, boil them in their skins—small beets will need about 30 minutes. As soon as they are cool enough to handle, peel and dice the beets and mix with the onion, garlic, and parsley.
Beat together the lemon juice and oil and season well. Pour this dressing over the beets and let cool. Even though the salad is served cool, it is important to dress the beets while still warm.
Variations:
Dress the beets with a mixture of 1 cup of yogurt and 2 tablespoon of olive oil.
Puree the salad in a food processor, rather than serving the beets diced.
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