Moroccan Beet Salad

chia's Note:

very simple to make, and a lovely side dish.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 6 -8 medium beets
• 1 lemon, juice of
• 2 cloves garlic, minced
• 1 teaspoon cumin, to taste
• salt and black pepper
• 4 tablespoons extra virgin olive oil
• 1/2 cup diced fresh parsley

Directions:

1. Place water in a 3-quart saucepan, and bring to a boil.
2. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
3. Cool, peel, and cut beets into bite-size pieces.
4. Place in a serving bowl.
5. Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
6. Whisk in olive oil, then toss with beets.
7. Let sit a few hours.
8. Just before serving, sprinkle with parsley.

Reviews

[Dulcet Kitchen]

Wonderful! My first time preparing fresh beets--and man, what a hit! I could just munch on these babies all day. What a treat. Thanks for such a winning recipe!

[*Kathy*]

I promised myself that this year I would prepare fresh beets -- not from a can. I know beets are not the most popular veggie, but I just love them. First it was canned harvard beets as a child, then canned pickled beets as I grew older. They are fabulous in a salad, and provide so much color. Soooooooo, last week fresh beets were on sale, and I decided to take the plunge. For this foray into unchartered waters, I picked chia's recipe, and I really enjoyed making a recipe with fresh beets. Easy peasy! The cumin flavor is not too strong, but provides a nice subtle reminder that these are not your typical beets from a can.

[MrsKette]

This salad is DELICIOUS. I normally eat beets with salt, vinegar and olive oil. This is a wonderful vaiation and I only make beet salad this way now. Thanks for sharing, Chia.