Love ’em or hate ’em, that’s beets! It’s one of those veggies that inspires extreme reactions. Even people who came into the cafe and said they hated beets loved this Moroccan Beet Salad, though. With its deep color, it’s a beautiful and appetizing addition to any meal, and the natural sweetness of the beets combined with classical Middle Eastern seasonings makes this root vegetable into something very special.
MOROCCAN BEET SALAD
- Beets, 6 large
- Red onion, 1/4 large (3 oz.)
- Lemon, 2 lemons, juiced (about 4 TB)
- Extra virgin olive oil, 6 TB (if you must refrigerate before eating, use canola oil so it doesn’t solidify)
- Salt, 2 tsp. (to taste)
- Cumin, 2 tsp.
- Szeged Hot Paprika, 1-2 tsp. (to taste)
- Cilantro, 1/4-1/2 cup chopped
- Place whole, unpeeled beets in water to cover, bring to a boil, reduce heat to simmer, and cook until done. Don’t over-cook, but you should be able to pierce the beets easily with a fork.
- Cool the beets in the cooking juices and rub off the skins.
- Julienne the beets.
- Add olive oil, lemon juice, spices.
- Slice onions thinly into the bowl with the beets, 1″-2″ long slices.
- Add chopped cilantro to the bowl.
- Stir all together gently, adding lemon, salt and hot paprika to taste.
For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.