Moroccan dishes are tasty and good for you. I love beets. Here is a really nice Moroccan beet salad. We enjoyed my preparation of this as a side for a dinner. Expand your interest in the treasure of vegetables that are available and delicious when prepared in a variety of ways.
Ingredients:
- 3-4 fresh beets, trimmed of root and stem, but save the leaves!
- 3-4 cloves of garlic, finely chopped
- Juice of 1 lemon
- Light salad oil such as canola or grapeseed
- Salt
- Chopped parsley
Instructions:
Put the beets in a good-sized pot along with enough water to cover them. Cook them for about an hour, or until you can easily put a knife through the center of a big beet. You need to watch the pot and add additional water as necessary. When the beets are cooked exchange the hot water for cold water and let the beets cool. When cool, you can use your hands to remove the peel. Cut the beets into a mixing bowl in bite size pieces of various shapes. Add the garlic, lemon juice, salad oil, salt, and parsley. Gently mix the ingredients and turn the salad into a nice serving bowl. Refrigerate the salad.
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