Golden Beet Salad from a Country South of Spain, North of Ghana
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 lbs beets, trimmed
- 1 lemon, juice of, large
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon cinnamon (I actually add closer to 1/3 teaspoon)
- 1 tablespoon orange blossom water (start with 1/2 tablespoon and adjust)
- 3 -4 tablespoons extra virgin olive oil
- salt
- fresh ground black pepper
- 3 tablespoons fresh parsley, chopped
- loose leaf lettuce (optional) or romaine lettuce (optional)
directions
- Wash the beets well, peel, trim off tops and steam until tender, about 20-30 minutes. Alternately, the beets can be oven-roasted or placed in aluminum foil and grilled.
- Once beets are cool, slice thinly.
- In a non-reactive bowl toss the sliced beets with the lemon juice, cumin, paprika, cinnamon, orange blossom water, olive oil, salt and the pepper. Adjust seasoning if necessary.
- Cover and chill. Marinate 2-3 hours.
- Just before serving, stir in the chopped fresh parsley.
- If desired, line each salad plate with lettuce leaves and top with the beet salad.
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Reviews
-
I completely cheated & used canned, sliced beets. Hopefully, someday I will see golden beets & can make this properly. This was loved by all - even the 'beet haters'. I used regular paprika vs. smoked. I also added extra orange blossom water. I think that is the key flavor that makes these really stand out. Made for NA/ME Tag 1/14.
RECIPE SUBMITTED BY
COOKGIRl
United States