Azerbaijani Quince Salad

Ingredients

Quince

2 medium, peeled and grated

Carrots

2 large, peeled and grated

Beets

2 medium, peeled and grated

Olive oil

3 tablespoons

Lemon juice

2 tablespoons, freshly squeezed

Salt

to taste

Fresh parsley

1/4 cup, chopped for garnish

Instructions

1. Begin by peeling the quince, carrots, and beets. Use a box grater or a food processor to grate them into fine shreds, ensuring a uniform texture.
2. In a large mixing bowl, combine the grated quince, carrots, and beets. Toss them together gently to ensure an even mix of colors and flavors.
3. In a small bowl, whisk together the olive oil and freshly squeezed lemon juice until well combined. This zesty dressing will enhance the natural sweetness of the vegetables.
4. Drizzle the olive oil and lemon mixture over the grated vegetables. Toss everything gently until all the ingredients are well coated.
5. Season the salad with salt to taste. Start with a pinch and adjust according to your preference, balancing the sweetness of the quince and the earthiness of the beets.
6. Transfer the salad to a serving dish and garnish generously with chopped fresh parsley for a pop of color and flavor.
7. For optimal flavor, let the salad chill in the refrigerator for 30 minutes before serving. This allows the ingredients to meld together beautifully.