Moroccan Beet Salad
Naturally
sweet and healthy, these roasted beets are mixed with traditional Moroccan
flavors to create a simple but delicious salad that complements a variety of
dishes.
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup minced red onion
- 1 1/2 tsp cumin seeds
- 1/4 cup finely chopped fresh parsley
- 1 1/4 tsp kosher salt
- 1 Tablespoon fresh lemon juice
- 5 medium beets, washed/scrubbed
- 1/4 cup finely chopped fresh cilantro (coriander)
- 1/2 tsp freshly ground black pepper
Instructions
First, fill
a large pot (or pressure cooker) with water, enough to cover the beets at least
2 inches. Bring to a boil and reduce the heat to medium-high (the water should
continue to boil). Let the beets cook for about 50 to 60 minutes (or 30 minutes
in a pressure cooker). Beets are ready when the skin comes off easily and you
can pierce the flesh with a knife or fork without resistance.
Then, drain
the beets. Fill the sink or large bowl with water and lots of ice; soak the
beets for 30 minutes.
While the
beets are cooling, heat a small skillet over medium heat. Add the cumin seeds
to the pan and “roast” them for 2-3 minutes, stirring constantly. Grind the
roasted cumin seeds in an electric coffee / spice grinder or by hand using a
mortar and pestle.
In a small
bowl, combine the red onion, parsley, cilantro, roasted ground cumin, salt,
pepper, olive oil and fresh lemon juice; Mix well and set aside.
When the
beets have cooled, remove the skins (they should slide right off), cut the tips
/ ends and cut them into 1/2 inch cubes (the size of a bite).
Combine the
beets and the onion / herb mixture in a large bowl and stir gently until the
beets are evenly coated.
Refrigerate
until ready to serve (will keep in the refrigerator for a few days). Happy
Cooking Time.
