Moroccan Red Beet Salad
- Ready In:
- 1 1⁄2 lbs beets
- 2 -3 teaspoons sugar (at home I make this with Splenda)
- 1 large lemon, juice of
- 1 tablespoon olive oil
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cumin
- 1⁄8 teaspoon sweet paprika (pimenton)
- 3 -4 tablespoons parsley
- 2 teaspoons water
- 1 tablespoon Grand Marnier (optional)
- Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
- Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
- When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
- Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
- Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.
Join The Conversation
I've always been a fan of the exceptionally tangy pickled beets as made by the Pennsylvania Dutch. As I was making this Moroccan Beet Salad yesterday, I tasted the dressing and expected something similar. However, after putting the dressing on the beets and letting it sit a few hours, I was surprised how very mild the result was. I went back and made a second batch of dressing, effectively doubling that part of the recipe. When I later served it for dinner, I was unimpressed. However, today, after sitting overnight, it is tasting better although still not as tangy as I would prefer. I would recommend doubling the dressing and making this a day ahead so it really has time to blend.
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