Moroccan Beet Salad

Recipe by justcallmetoni
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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