beet salad
(2 RATINGS)
This is from my other favorite cook my daughter-in-law, she found it in the LEBANESE MOUNTAIN COOKERY cook book
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prep time
15 Min
cook time
30 Min
method
---
yield
4 serving(s)
Ingredients
- 2 cups fresh or canned beets
- 1/2 cup finely chopped onion
- 3/4 cup finely chopped fresh parsley
- 2T - crushed dried spearmint
- 1t - salt or to taste
- 1/4 cup olive oil, extra virgin
- 1/4 cup fresh lemon juice
- 1 small clove of garlic
How To Make beet salad
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Step 1if using fresh beets, wash and stem; boil or steam or bake 400 until tender; then skin, slice, and dice in small pieces. Cut canned beets into small pieses.
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Step 2then dress with spearmint, salt oil, lemon juice and garlic. Toss well and chill before serving. Serves 4. I usually double recipe and serve on lettuce leaf.
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