The Traditional Lebanese Beet Salad
A Recipe from My Series of Delicious, Energy-Booster, Detoxing Beets Salads
Remember the golden rules to bring the best out of your beets in the salad:
#2: Roast your beets ahead of time, and store them in your fridge in an air-tighten container. This will allow a super quick preparation of any of their salads.
Take a Look at the amazing health benefits of the Beets at How to Roast your Beets, and follow the instructions there for an easy method to roast the beets for this delicious vegan recipe and enjoy!
Traditional Lebanese Beet Salad
- 6 Roasted Beets cut in cubes
- 6 stalks Spring Onions chopped thinly
- 1/2 cup Fresh Parsley chopped
For the Dressing
- 1/2 cup Olive Oil extra virgin
- 1/2 cup Lemon Juice
- 1/2 tsp Salt
- 1/2 tsp Ground Allspice or Pepper
- 1 dash Ground Cumin
Mix gently the roasted beets, Spring Onion and Parsley.
In a side bowl, mix well the ingredients of the dressing.
Pour the dressing all over the salad, and mix very gently not to smash the beets.
If your beets are newly roasted and still warm, store the salad in the fridge to chill for about 15-20 minutes. Otherwise, 10 minutes suffices.
Remove from the fridge, and serve cold.
Tip: For an even richer salad
Add some fresh Baby Spinach leaves (before the dressing).
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