Recipe by Engrossed
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Syria and Lebanon.
Top Review by *Parsley*
Deliciously fresh-tasting! Once the beets are cooked and cut, it's super quick to make. It gets better the longer it chills. I made this exactly as written, just adding a little chopped sweet onion. I was thinking that goat milk fets would be nice to crumble on top. All beet lovers should try this. Thanx for sharing!
- 5 large fresh beets
- 2 garlic cloves, crushed
- 2 tablespoons fresh cilantro, finely chopped
- 4 tablespoons fresh chives, finely chopped
- 4 teaspoons olive oil
- 4 tablespoons vinegar
- salt and pepper, to taste
- 4 tablespoons fresh parsley, chopped to garnish