- 3-5 cups of sliced beets, cooked and chilled (recommended: fresh) (use fresh beets, not pickled beets. You pickle them with the salt and lemon juice.)
- 1 stem full of leaves (or 1 small handful) of fresh parsley or cilantro, chopped
- 1/2-1 onion, peeled and chopped into small pieces
- 1 1/2 lemons
To Make: Mix the beets, herbs, and onions together. Squeeze the juice from 1 lemon in (straining out the seeds). Add a pinch or two of salt (or sprinkle/dash on some salt to taste) and mix well. Chill for a few hours. Immediately before serving, squeeze another 1/2 of a lemon.
Eat within a few days.