Tamarind Beet-Onion Salad

• 6 beets (2 pounds), peeled and stems trimmed
• 1 tablespoon extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons ouc (tamarind concentrate), homemade or store-bought (see Notes)
• 1 tablespoon ground cumin
• 1/2 teaspoon Aleppo pepper, or 1/4 teaspoon crushed red pepper
• 1 teaspoon kosher salt
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 small onion, chopped (about 1/4 cup)

1. Put the beets in a large saucepan, cover with water, and bring to a boil.
2. Reduce the heat to low, and simmer for 20 minutes, or until the beets are fork-tender.
3. (Larger beets may be sliced in half before cooking to speed up the cooking time.)
4. Drain the beets and shock in a bowl of ice and cold water to stop the cooking process.
5. Drain again.
6. Cut into 1/2-inch cubes and transfer to a medium mixing bowl.
7. To make the dressing, combine the olive oil, lemon juice, ouc, cumin, Aleppo pepper, and salt in a small mixing bowl and mix well.
8. Pour the dressing over the beets.
9. Add the parsley and onions and give it a stir.
10. Refrigerate until ready to serve.

beets, extra virgin olive oil, freshly squeezed lemon juice, notes, ground cumin, pepper, kosher salt, parsley, onion

Taken from www.cookstr.com/recipes/tamarind-beet-onion-salad (may not work)