Moroccan Beet Salad
Source of Recipe
Marcie Dingerson
Recipe Introduction
Origins Unknown
List of Ingredients
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 Recipe
Place water in a 3-quart saucepan, and bring to a boil.
Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
Cool, peel, and cut beets into bite-size pieces.
Place in a serving bowl.
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
Whisk in olive oil, then toss with beets.
Let sit a few hours.
Just before serving, sprinkle with parsley.
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