Moroccan Beet Salad #vegetarian #summerpicnic

Present this light and invigorating Moroccan Beet Salad as a side dish for your next potluck or summer picnic. You have new beets that are prepared with crisp parsley, cilantro, cumin, salt and pepper and a shower of olive oil. Normally sweet, vivid, and one mind blowing serving of mixed greens that will stand apart on the supper table.

Beets are something I think don't get enough consideration. I grew up eating salted beets, and kid they were tart, vinegary, and out and out addictive. So when I went over a formula for a Moroccan Beet Salad, I realized it was an absolute necessity make. The crisp lemon juice combined with the olive oil makes an extremely light and crisp dressing that unites the dish. Or on the other hand try my exemplary beet plate of mixed greens formula out!

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 remorseful about dishing up. Stacked with supplements and brimming with flavor!

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Ingredients

• 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

1. 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.
2. Drain the beets. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes.
3. While the beets are cooling down, heat a small frying/saut� 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.
4. 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.
5. 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.
6. 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!

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