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Classic
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page 269
4. BEET SALAD.
PANJAR SALATA.
Ingredients:
Beets ......................................3 pounds.
Garlic ........................3 to 4 bulbs, pressed.
Vinegar ..................................1/2 cupful.
Olive Oil ..........................2 tablespoonfuls.
Salt and pepper, to taste.
Method:
Wash the beets well, and boil in water, twice their quantity, until nearly done.
Then pare and slice in suitable thicknesses. Arrange these slices in a deep pan,
seasoning with salt and pepper each layer of it. Then after mixing the vinegar
and the juice of the garlic with the water in which the beets were boiled, pour
into the pan over the arranged beet slices. The olive oil also should be added
at this time, or at the time of serving.
5. CHICK PEA SALAD.
NOHOUD SALATA.
Ingredients:
Chick Peas ................................2 cupfuls.
Dry Onions ................................2, medium.
Parsley .....................................1 bunch.
Olive Oil ..........................2 tablespoonfuls.
Lemon .............................................1.
Salt and pepper, to taste.
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