This gorgeous salad is best at the height of summer, which is coincidentally the height of beet season. Look at farmer’s markets for beets in a dazzling array of colors, but if you are unable to find yellow or orange beets, just replace them with red beets. Most beet salads are best when made the day you plan to serve them.

 

 

 

Serves 4 to 6

 

Ingredients

2 medium red beets

2 medium yellow beets

2 medium orange beets

1 medium red onion, sliced thin

1/2 bunch cilantro, chopped

1 teaspoon ground cumin

3 tablespoons olive oil

Juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

1. Cut off and discard the stems and leaves from the beets and then wash.

2. Put the beets in a medium saucepan, add enough water to cover, bring the water to a boil, and then lower the heat and simmer for 1 hour or until the beets are tender.

3. Remove the beets from the saucepan and let cool. Remove the beet skins, using gloves to avoid staining your skin.

4. Using a crinkle cutter or regular knife, cut the beets lengthwise and then into 1/8-inch slices.

5. Place the beets, onion, and cilantro in a mixing bowl. Add the cumin, olive oil, and lemon juice, and mix. Add the salt and pepper, and toss well.

6. Chill the salad for 30 minutes before serving.

Happy cooking

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

 

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