It’s high time we stopped keeping salad in the confines of a leafy base, and with this beet-based salad, you’ll be a sure convert. Really less of a salad and more a dish you could serve as a vegetarian main for dinner or as a satisfying lunch, this recipe from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cooking by Shahir Massoud starts with some nutrient-rich root vegetables: beets, both red and yellow.