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Serves 8

6medium red beets, unpeeled, stems trimmed to ½-inch length
½teaspoon ground cumin
Salt and pepper, to taste
1clove garlic, finely chopped
3tablespoons chopped fresh parsley
3tablespoons chopped fresh dill
3tablespoons olive oil
1tablespoon lemon juice, or more to taste

1. Set the oven at 425 degrees.

2. Wrap the beets in foil individually, but not too tight, to make 6 packets. Place on a baking sheet. Bake for 45 to 55 minutes or until the beets are tender when pierced with the tip of a sharp knife. Unwrap the packets and cool the beets to room temperature.

3. Under cold running water, peel the skins from the beets.

4. In a food processor with the grating disk or the large holes of a box grater (wearing gloves if you don’t want to stain your fingers red), grate the beets into small, thin strips.

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5. Transfer to a bowl. Add the cumin, salt, pepper, garlic, parsley, dill, oil, and lemon juice. Toss well. Taste for seasoning, and add more salt and lemon juice, if you like. Refrigerate for several hours or for up to a few days.

Adapted from Jerusalem Pita