Tamatar Salat (Tomato, Onion, and Beet Salad)
3 Tbs (45 ml) vegetable oil
2 Tbs (30 ml) fresh lemon juice
1 Tbs (15 ml) finely chopped fresh mint
1 Tbs (15 ml) finely chopped fresh cilantro (Chinese parsley, coriander)
1 tsp (5 ml) salt
2 large onions, peeled and each cut crosswise into 6 slices
2 large uncooked beets (preferably white beets, if available) peeled and
each cut crosswise into 6 slices
2 large firm, ripe tomatoes, each cut crosswise into 6 slices
2 fresh hot green chilies, washed, stemmed, and cut crosswise into thin
rounds (optional, or to taste)
Whisk together the oil, lemon juice, mint, cilantro, and salt until
thoroughly blended. Stack the onions, beets, and tomatoes on a serving
platter or individual salad plates in the following manner: place a
slice
of onion on the plate, place a slice of beet on top of that, and a slice
of
tomato on top of that. Repeat. Sprinkle with the optional hot green
chilies, and drizzle the dressing over the top. Allow to marinate at
room
temperature for 30 minutes, or in the refrigerator for at least 1 hour
before serving. Serves 6.