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Information

Course: antipasto/mezze, side dish
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: 4 to 6 servings
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Notes

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.

Ingredients

  • 6 beets (2 pounds), peeled and stems trimmed
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons ouc (tamarind concentrate), homemade or store-bought (see Notes)
  • 1 tablespoon ground cumin
  • ½ teaspoon Aleppo pepper, or ¼ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • ½ cup finely chopped fresh flat-leaf parsley
  • ½ small onion, chopped (about ¼ cup)

Directions

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 ½-inch cubes and transfer to a medium mixing bowl.

3. To make the dressing, combine the olive oil, lemon juice, ouc, 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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Nutritional Information

Nutrients per serving

This recipe serves 6.

97kcal (5%)
43mg (4%)
18mg (31%)
26mcg RAE (1%)
553mg
42mg
3g
11g
5g
17g
0mg (0%)
509mg (21%)
0g (2%)
3g (4%)
2mg (12%)