Moroccan Beet Salad


Moroccan Beet Salad - Loaded with nutrients and full of flavor!

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
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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.

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