Shared by Eva Zaghdoun
Beet and Cilantro Salad
Yield: 6 servingsThis recipe was shared by Eva Zaghdoun. Read more about her family in "The Tunisian Recipes Preserved During a Nurse’s Night Shift" and try her recipes for chicken patties with couscous and vegetable soup, mseir (carrot and turnip salad) and chocolate mousse.
Family Journey
Sfax, TunisiaNice, France
Paris and Washington D.C.
Ingredients
- 1 beet, peeled and very thinly sliced crosswise
- ½ bunch fresh cilantro leaves, roughly chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon olive oil
- Juice from half a lemon
Preparation
Step 1
Mix the beets, cilantro, salt, pepper, olive oil, and lemon juice in a bowl well.
Step 2
Serve at room temperature.
