Mediterranean beet salad






Sweet cardamom, coriander and cumin give this salad an exotic flavor. This is good hot, cold or at room temperature.


  • 1 cup white or brown basmati  or long grained rice
  • 2 cups water to cook rice
  • 4 med/ large unpeeled beets, top inch of stem & bottom root attached
  • 4 TBS chopped parsley
  • 4 TBS chopped scallions
  • 1 ½ TBS virgin olive oil
  • Juice from 1 lemon
  • 1 tsp. ground cardamom
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • Salt & fresh pepper to taste


Add rice to boiling water. Cover and simmer until water is absorbed (brown rice takes longer – ~ 30 minutes).  Let sit covered for 5 minutes. Transfer to medium bowl and set aside. While rice is cooking, boil beets in skins with inch of top stem and bottom root attached. Beets are cooked when a fork is able to poke easily through to the center.  Wearing rubber gloves, cut off top stems.  Peel off skins simply by running beet under cool water and “popping” or rubbing them off. Grate coarsely into a large bowl with all the other ingredients. Add rice and mix well. Cool in fridge or eat warm.


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