Syrian Beet Salad

   (adapted from Moosewood Restaurant Daily Special)
3 large beets, peeled and cut into 1/2 inch cubes
1 tbsp chopped scallions (or chives)
2 tbsp chopped fresh cilantro, chopped
1 clove of garlic, pressed or minced
1 tbsp seeded and chopped fresh chile or about half of a medium-sized poblano
1 tsp ground cumin
2 tbsp fresh-squeezed lemon juice
2 tbsp olive or vegetable oil
Salt, to taste
 
     Bring water to boil, then gently add the peeled and chopped beets. Lower the heat, cover pot, and let simmer, approx 10 minutes (or until beets can be easily pierced with a knife). While beets are cooking, prepare the remaining ingredients, and combine in a bowl.
     When beets are ready, drain thoroughly and add to bowl, tossing well. Cover and refrigerate at least 1/2 hour prior to serving, so that all the flavors have time to mingle.