Friday, July 11, 2014

Middle Eastern Roasted Beet Salad

Colorful, refreshing, and nutritious, this salad is a perfect and easy addition to any warm weather menu. Be sure to try the Middle Eastern Zucchini Salad too. Both are lovely!

5-6 medium beets, (mix of gold, red, and pink if possible)
2 cloves garlic, minced
2 Tbs. fresh chopped cilantro
¼ cup fresh chopped chives, or 2 Tbs. dried
¼ cup olive oil
¼ cup lemon juice
¼ cup fresh chopped parsley
Salt and pepper to taste

1. Wrap beets individually in aluminum foil. Bake on tray in 425° oven
    for 1-1¼ hours, until done. Let cool.

2. Peel beets. Dice and place in mixing bowl.

3. Gently fold in remaining ingredients. Chill at least one hour before serving. Serves 4-6.

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