|
| |
Tomato, Onion And Beet Salad
(Tamatar Salat)
|
|
|
| What You Need: |
|
|
|
3 tablespoons vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh coriander (cilantro)
1 teaspoon salt
2 large onions, peeled and each cut crosswise into 6 slices
2 large uncooked beets, preferably white beets, peeled and each cut crosswise into 6 thin slices
2 large firm, ripe tomatoes, washed, stemmed, and each cut crosswise into 6 slices
2 fresh hot green chilies, washed, stemmed, and cut crosswise into thin rounds
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Combine the vegetable oil, lemon juice, mint, coriander and salt in a bowl, and stir with a fork or a whisk until the ingredients are thoroughly blended. Stack the onions, beets and tomatoes in the following fashion: Arrange 6 of the onion slices side by side on a large serving platter and place a beet and a tomato slice on top of each.
|
2. Cover each stack with another layer of onions, beets and tomatoes. Sprinkle the chilies over the stacks, and sprinkle their tops evenly with the oil-and-lemon dressing. Marinate at room temperature for 30 minutes or in the refrigerator for at least 1 hour before serving.
|
|
|
|
|
|
|
|
