Wednesday, June 13, 2012

Moroccan beet salad

Moroccan Beet Salad

Why haven't I made this before?!!
It's such a delicious and EASY salad...  I read up on a few different recipes, most mention boiling the beets but I like to roast mine so here's my take on it.

Two beets went into this salad but I would do three (or more!) next time because it's yummy and usually the beets are sold in a threes here. 

To roast beets simply cut off stalks and stems, wash and wrap in a foil then place in a baking dish and bake for about 90 minutes on 400 F. 

The skins will be very easy to remove using the back of a knife, scraping in a downwards motion and the skin will come off almost like a jacket but make sure they cool so you don't burn your hands. 

Now to prep the dressing, in a bowl add the following ingredients to taste: 

- A squeeze of lemon
- A dash of white vinegar
- Olive oil 
- Salt
- Black pepper
- Ground cumin (just a small pinch)

- A dash of cinnamon (optional) 

Also chop some onion, red or white, I like red and sliced them thinly. 
Finely chop some italian parsley as well. 

When the beets are easy to handle slice them like an orange in segments or in rings, or even cubes, whatever you prefer. 

Toss the beets and onion into the prepared dressing and sprinkle with parsley. 

Enjoy! :) 

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