by Cat, Aug 2007 (photo from Wikimedia Commons)
I’ve adapted this recipe from the December 23, 2009 issue of the Daily Inter Lake newspaper (originally by Bonnie S Benwick in the Washington Post (1)).
This recipe calls for a spice called ‘sumac,’ which may not be familiar to American cooks. The fruit of the sumac (Rhus) plant is ground into a reddish-purple powder common in Middle Eastern and Persian cuisine (2). It lends a lemony taste, so if you cannot get sumac (check Middle Eastern markets), add a bit of lemon zest instead.
Raw Beet Salad
The original recipe serves 4 – 5 people. I’ve modified to serve 2.
Ingredients & Equipment:
- 1 medium beet, about 2 – 2.5″ in diameter
- 1/4 medium red onion
- 1/2 lemon: for juice and zest
- 1/4 tsp Unrefined Sea Salt
- 1/2 tsp ground sumac or zest of 1/2 lemon (optional)
- box grater
- medium bowl
- Peel beets, then grate against the large-holed side of a box grater, over a stain-proof bowl. Slice onion into very thin slices; add to the bowl.
- Squeeze the half-lemon to get about 1 Tbsp juice, and pour over the beet mixture.
- Add salt and sumac/lemon zest (if using), tossing to combine. Adjust seasoning as needed.
- The Daily Inter Lake newspaper, December 23, 2009 issue (originally by Bonnie S Benwick in the Washington Post)
- Wikipedia on Sumac: en.wikipedia.org/wiki/Sumac