Moroccan beet salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Beets |
| ½ | cup | Olive oil |
| 2 | larges | Lemons, juiced |
| 1 | tablespoon | Cumin |
| ½ | cup | Parsley, chopped |
| Salt and pepper | ||
Directions
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.