Moroccan Beet Salad

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Well, after learning how  to make the Pickled Beet from a Jewish friend and now I opened my horizon wider to make another dish using beets. This salad is very easy to make and the ingredients are easy available from any grocery stores.

 

 

Ingredients:

10-12 medium size beets, peeled and cut into chunks

6-8 cups water

¾ cup chopped fresh parsley

4 cloves garlic, peeled and minced

Salt and black pepper to taste

1½ teaspoons raw sugar

1½ teaspoons cumin powder

2 medium lemons, juiced

1/3 cup Extra Virgin olive oil

 

Method:

Heat a saucepan with water over medium-high heat and bring to a boil. Add beets and simmer until beets are tender when tested with a fork or about 40-50 minutes.

Remove from heat and cool down completely, peel and cut beets into large chunks. Transfer to a large salad bowl.

In a small mixing bowl with minced garlic, salt and black pepper, raw sugar, cumin powder, lemon juice, olive oil and whisk until well combined. Toss in the cooked beets and stir well. Let it stands for 4-6 hours. Sprinkle some chopped parsley when time to serve.

 

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