tamarind-beet-onion-salad

Tamarind Beet-Onion Salad—Salat Shwandar Maslook

Prepared with Tamarind Apricot Lemon Peel Confit. Beets were eaten plain in Aleppo, and it is still a common sight to see freshly peeled whole cooked beets on the lunch or dinner table. The tamarind paste in this recipe is a tart contrast to the beets, making for a very interesting sweet-and-savory combination. Look for smooth, hard, round beets for this recipe. A deep red color indicates quality. Yellow or orange beets can be used as well.

Recipe Rating

  • (5 Rating)

Ingredients

  • 6 beets (2 pounds), peeled and stems trimmed
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Tamarind Apricot Lemon Peel Confit
  • 1 tablespoon ground cumin
  • 1/2 teaspoon Aleppo pepper, or 1/4 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 small onion, chopped (about 1/4 cup)

Instructions

  • 1. Put the beets in a large saucepan, cover with water, and bring to a boil. Reduce the heat to low, and simmer for 20 minutes, or until the beets are fork-tender. (Larger beets may be sliced in half before cooking to speed up the cooking time.)
  • 2. Drain the beets and “shock” in a bowl of ice and cold water to stop the cooking process. Drain again. Cut into 1/2-inch cubes and transfer to a medium mixing bowl.
  • 3. To make the dressing, combine the olive oil, lemon juice, Tamarind Apricot Lemon Peel Confit, cumin, Aleppo pepper, and salt in a small mixing bowl and mix well.
  • 4. Pour the dressing over the beets. Add the parsley and onions and give it a stir. Refrigerate until ready to serve.

Instructions

  • 1. Put the beets in a large saucepan, cover with water, and bring to a boil. Reduce the heat to low, and simmer for 20 minutes, or until the beets are fork-tender. (Larger beets may be sliced in half before cooking to speed up the cooking time.)
  • 2. Drain the beets and “shock” in a bowl of ice and cold water to stop the cooking process. Drain again. Cut into 1/2-inch cubes and transfer to a medium mixing bowl.
  • 3. To make the dressing, combine the olive oil, lemon juice, Tamarind Apricot Lemon Peel Confit, cumin, Aleppo pepper, and salt in a small mixing bowl and mix well.
  • 4. Pour the dressing over the beets. Add the parsley and onions and give it a stir. Refrigerate until ready to serve.

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About Chef

Poopa Dweck

Poopa Dweck is an expert on the food and customs of the Jews of Aleppo, one of the largest and most flourishing communities of Sephardic Jews. She is best ...