Recipe: Lebanese Beet Salad

One of our most popular dishes, this autumnal salad has convinced many a person who thinks they hate beets that they were wrong. Only use fresh beets, which are coming into season- canned have the taste that most of you who hate beets despise. Pomegranate molasses/paste can be found in specialty and some ethnic grocery stores. Or else you can cook down 1 1/2 cups pomegranate juice until it yields 1/3 cup for the recipe. The brands of pomegranate molasses I like best tend to be darker in color versus redder in color if you have several to compare.

• 2 lbs fresh beets, trimmed
• 1/2 cup fresh parsley, chopped
• 1/3 cup pomegranate molasses/paste
• 3 Tbs extra virgin olive oil
• 2 Tbs yellow onion, small diced
• 1 Tbs fresh lemon juice
• 2 tsp fresh mint leaves, chopped
• 2 tsp garlic, minced
• 1/4 tsp salt
• 1 pinch nutmeg

1. In a pot large enough to cover the beets with water boil the beets until a pointed knife easily pierces to the center of the largest beet- approximately 40 minutes, depending on the width of the beets. Drain and cool until comfortable to handle, but still warm.
2. Peel the beets by scraping with a paring knife. (The red color of the beets will stain your hand if you don't wear gloves while handling them. Most of the color will wash off immediately, but the rest will be gone within 24 hours. I do it without wearing gloves, but then I'm a restaurant owner and therefore insane.)
3. Cut the beets into 1 " cubes.
4. In a large bowl whisk together all the other ingredients. Add the beets and toss.
5. Allow to marinate at room temperature for 2 hours. Serve then or refrigerate until later.
6. Serve this salad over a bed of mixed greens and garnish it with a little extra chopped fresh mint.

Yield: approximately 2 lbs or enough salad for 6 to 8 servings.

Tastes great cold or at room temperature and will hold in a sealed container up to 10 days under refrigeration.