Moroccan beet salad

Yield: 4 servings

Measure Ingredient
6 smalls Beets
½ cup Olive oil
2 larges Lemons, juiced
1 tablespoon Cumin
½ cup Parsley, chopped
Salt and pepper

Don't peel the beets. Cook in water 40 minutes. Drain, cool slightly and peel. Cut into quarters. Slice each quarter into ⅕ inch slices. Add the other ingredients and let rest for 1 hour. Serve at room temperature.

Origin: "Yediot Aharonot" newspaper, November 1994. Translated by Gabi Shahar, November 1994.

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