Beets are something I think don't get enough consideration. I grew up eating cured beets, and kid they were tart, vinegary, and absolute addictive. So when I went over a formula for a Moroccan Beet Salad, I realized it was an unquestionable requirement make. The new lemon juice combined with the olive oil makes a light and crisp dressing that unites the dish. Or on the other out my exemplary beet serving of mixed greens formula an attempt!
The lemon, cumin, and cilantro help to give it the Moroccan flavor that leaves your dish feeling light. Beets are normally low in carbs, so this is a serving of mixed greens you don't need to feel regretful about dishing up.
Completely. You can make the Moroccan Beet Salad early. Don't hesitate to make this 24 hours ahead of time on the off chance that you need. Simply keep the beet plate of mixed greens in the refrigerator chilled until prepared to serve. As the plate of mixed greens sits it will marinade and mix the flavors significantly more.
- 5 medium beets, washed/scrubbed
- 1/2 cup minced red onion
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh cilantro (coriander)
- 1 1/2 tsp cumin seeds*
- 1 1/4 tsp kosher salt*
- 1/2 tsp freshly ground black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon fresh lemon juice
Instructions
- Fill a large stock pot (or pressure cooker) with water, enough to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high (water should continue to boil). Allow the beets to cook for approximately 50-60 minutes (or 30 minutes in a pressure cooker). The beets are ready when the skin easily comes off and you can pierce the flesh with a knife or fork with no resistance.
- Drain the beets. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes.
- While the beets are cooling down, heat a small frying/sauté pan over medium heat. Add cumin seeds to the pan and “roast” them for 2-3 minutes, stirring constantly. Grind the roasted cumin seeds in an electric coffee/spice mill 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 down, remove the skins (should slide right off), trim the tops/ends and cut into 1/2 inch (bite-sized) cubes.
- Combine the beets and the onion/herb mixture in a large bowl and gently stir until the beets are evenly coated.
- Refrigerate until ready to serve (will hold in the refrigerator for a few days). Enjoy!
Moroccan Beet Salad #vegan #recipevegetarian
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