Excellent appetizer. I love to make the beet salad in weekends,
so I can share it with friends who come to share a meal.
Rating: 
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Read Reviews (1)- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 30 minutes
- Total Time
- 2½ hours
- Yield
- 4 servings
1 tbsp
1 tsp
1 medium bowl
1 wooden spoon
1 pot
Garlic press
Lemon squeezer
Ingredients: 1 tsp
1 medium bowl
1 wooden spoon
1 pot
Garlic press
Lemon squeezer
3 medium beets
½ cup celery leaves, roughly chopped
2 cloves garlic, crushed
1 Tbsp olive oil
1 Tsp salt
½ Tsp cumin
2 Tsp freshly squeezed lemon juice
½ Teaspoon sweet paprika
Directions:
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1. Cook the beets in boiled water until soft.
2. After the beets cool off, peel them and cut them in ½ and then in 1/3
inch slices.
3. Mix the beets with the other ingredients with a wooden spoon in a
bowl.
4. Refrigerate for 2 hours and the beet salad is ready.
Best Served With: Hummus dip
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