Tomato Onion And Beet Salad Tamatar Salat Recipes

TOMATO, ONION AND BEET SALAD ( TAMATAR SALAT)

Steps:

• 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 on top of each.
• 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 an hour before serving.

BEET AND ONION SALAD

Steps:

• Trim stems from beets leaving 1/4 inch stem attached.
• Place beets in pan with enough water to cover.
• Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
• Drain and cool. peel and slice in 1/4 inch slices.
• Arrange beets on a platter.
• Top with onions and sprinkle with garlic.
• Sprinkle with salt and pepper.
• Mix vinegar and oil and pour over beets.
• Refrigerate until well chilled.

TOMATO-BEET SALAD

Steps:

• Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.