I had an amazing beet salad while we were Prague. While trying to track down the recipe online, I came across a recipe for Moroccan beet salad and also Lebanese fatouche salad. This is a compromise between the two - and it's good. We'll be eating it often - fast, easy and cheap. But most importantly, healthy and really delicious!
4-5 beets, cooked and peeled, then cut into small pieces
1 Tbsp lemon juice
1 Tbsp olive oil
2 cloves crushed garlic
1/4 tsp cumin
1/4 tsp salt
In a small bowl, whisk together olive oil and lemon juice. Add garlic, cumin and salt, mixing well. Pour over beets and stir in mint. Cover a refrigerate at least an hour.
- Scoop onto lettuce leaves and eat as a salad.
- Stir in a can of chickpeans (drained) and chill before serving as a side.
- Serve over cooled white rice as light meal.
- Scoop with pita bread as a snack or appetizer.