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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Mutabal Shawandar (Beet Dip) PDF Print E-mail
Written by Ghinwa Alameen   
Friday, 01 January 2010 15:40

Beet salad

A dip with a vivid color enough to cheer any table and satisfy any taste. Very simple yet subtle flavor by combining beet, garlic, lemon and tahini.

 

 

 

 

 

 

Ingredients

  • 2 big beets (or 1 can) 
  • 2 tbs tahini 
  • 1 glove mashed garlic  
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Beet salad

Directions

  1. Clean the beets and boil/bake until tender. You should know when a fork is inserted easily all the way through a beet.
  2. Cool the beets and put in the food processor until you have a coarse mixture.
  3. Drain from fluid but do not squeeze dry.
  4. Add all ingredients together except the oil and mix well with a spoon.
  5. Plate and garnish with some olive oil.

 

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Last Updated on Monday, 11 October 2010 21:58
 
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