Tamarind Beet-Onion Salad

1. 1

   Put the beets in a large saucepan, cover with water, and bring to a boil.

2. 2

   Reduce the heat to low, and simmer for 20 minutes, or until the beets are fork-tender.

3. 3

   (Larger beets may be sliced in half before cooking to speed up the cooking time.)

4. 4

   Drain the beets and shock in a bowl of ice and cold water to stop the cooking process.

5. 5

   Drain again.

6. 6

   Cut into 1/2-inch cubes and transfer to a medium mixing bowl.

7. 7

   To make the dressing, combine the olive oil, lemon juice, ouc, cumin, Aleppo pepper, and salt in a small mixing bowl and mix well.

8. 8

   Pour the dressing over the beets.

9. 9

   Add the parsley and onions and give it a stir.

10. 10

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.