Recipe: Iraqi Beet Salad | March New Hampshire Harvest of the Month

beets

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes offer a similar sweetness and texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach is more widely available and less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Boil beets in water until tender, about 30-40 minutes.

Cool beets under cold water and peel the skin off.

Chop beets into bite-sized pieces and place in a mixing bowl.

Finely chop parsley and add to the bowl with beets.

Dice onion and add to the mixture.

Squeeze lemon juice over the salad and drizzle with olive oil.

Season with salt, black pepper, and cumin to taste.

Finely chop garlic and add to the salad.

Chop tomatoes and green peppers, then fold them into the salad.

Mix all ingredients gently until well combined.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary