Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6 smalls | Beets |
| ½ cup | Olive oil |
| 2 larges | Lemons, juiced |
| 1 tablespoon | Cumin |
| ½ cup | Parsley, chopped |
| Salt and pepper |
Don't peel the beets. Cook in water 40 minutes. Drain, cool slightly and peel. Cut into quarters. Slice each quarter into ⅕ inch slices. Add the other ingredients and let rest for 1 hour. Serve at room temperature.
Origin: "Yediot Aharonot" newspaper, November 1994. Translated by Gabi Shahar, November 1994.