Syrian Red Beet Salad

adapted from Moosewood Restaurant Daily Special

This is a very flavorful and fresh-tasting red beet salad, and you can vary the flavors by changing the herbs used.

2 quarts water

3 large or 5-6 small red beets, peeled if desired

1 tbsp. chopped fresh chives or scallions

2 tbsp. chopped fresh cilantro or basil

1-2 garlic cloves, or scapes, minced

½ fresh hot pepper, seeded and minced (1 tbsp.) (optional)

1 tsp. ground cumin

2 tbsp. fresh lemon juice

3 tbsp. olive oil

1 tsp. salt, or to taste

In large pot, bring water to boil. Cut beets into ½ inch cubes.

Place cubes in boiling water, lower to a simmer, and cook until tender, about 10-15 minutes. Drain beets and transfer to serving bowl.

Add rest of ingredients and toss well. Serve warm, chilled, or at room temperature.

(This recipe also works well with leftover cooked beets.)

Serves 4-6