<< Back

Syrian Beet Salad

adapted from Moosewood Restaurant Daily Special


4 medium beets

1 tbsp. chopped fresh chives or scallions

2 tbsp. chopped fresh cilantro &/or basil

2 garlic cloves (or scapes), minced

½ fresh hot pepper, seeded and minced (1 tbsp.)-optional

1 tsp. ground cumin

2 tbsp. fresh lemon juice

3 tbsp. olive oil

1 tsp. salt, or to taste


Cut beets into ½ inch cubes. Steam or boil beets in just enough water to cover, until tender, about 10-15 minutes. Drain beets and transfer to serving bowl. Add rest of ingredients and toss well. Serve warm, chilled, or at room temperature. (This recipe also works well with leftover cooked beets.)

Serves 4-6

This entry is related to the following products. Click on any of them for more information.
Garlic, Beet, Garlic Scape, Basil, Cumin, Cilantro, Beets,
Join our mailing list
Search recipes

 Eat well. Live well.

Certified organic produce shares from The Good Farm

200+ CSA members. Over 70% return annually = Happy members


8112 Church Rd.
Germansville, PA 18053
Contact Us

This page was created using the Small Farm Central web development service. Administrator Login