Total Time: 1 hour Servings: 6
Recipe By: Joan Nathan (adapted)
A deceptively simple and flavorful salad commonly served in Morocco and northern Africa. Boiled beets are common and allow you to appreciate the simplicity of the ingredients, but feel free to roast the beets instead for a more concentrated beet flavor. Feel free to top it with fresh crumbled feta.
Ingredients:
- 6 to 8 medium beets
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp cumin, or to taste
- Salt and black pepper
- 4 TBSP extra virgin olive oil
- ½ cup diced fresh parsley
- OPTIONAL fresh crumbled feta
Directions:
- 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.