Shared by Jessica Solnicki
Kemia de Remolachas (Beet Salad With Cumin)
Yield: 6 servingsThis recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This recipe was shared by Jessica Solnicki. Read more about her family in "Remembering a Tunisian Matriarch at an Argentine Seder Table" and try her recipes for charoset with dates, pistachio and rose water, msoki de pesaj, and cneidalaj.
Family Journey
Livorno, ItalyTunis, TunisiaParis, France
Buenos Aires, Argentina and Thessaloniki, GreeceGrodno, PolandArgentina
Ingredients
- 3 beets
- 1 tablespoon + 2 teaspoons kosher salt, divided
- 1 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
Preparation
Step 1
Place the beets in a pot and submerge completely with cold water and a tablespoon of salt. Bring to a boil and cook for about 30 minutes until fork tender.
Step 2
Drain the beets. Let cool for 10 minutes and peel and cut the beets into ¼ inch cubes.
Step 3
Add the olive oil to a skillet over medium heat. Add the beets, cumin, remaining 2 teaspoons of salt and pepper and sauté until coated, about 3 minutes.
Step 4
Transfer to a bowl and serve warm or at room tempurature.
