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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (74g) Recipe makes 6 servings |
||
| Calories 108 | ||
| Calories from Fat 82 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 42mg | 1% | |
| Potassium 200mg | 5% | |
| Total Carbohydrate 6.5g | 2% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 4.2g | ||
| Protein 1.1g | 2% | |
Moroccan Beet Salad
By: chia
Sep 15, 2004
very simple to make, and a lovely side dish.
SERVES 6
Ingredients
- 6-8 medium beets
- 1 lemon, juice of
- 2 cloves garlic, minced
- 1 teaspoon cumin, to taste
- salt and black pepper
- 4 tablespoons extra virgin olive oil
- 1/2 cup diced fresh parsley
Directions
1
Place water in a 3-quart saucepan, and bring to a boil.2
Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.3
Cool, peel, and cut beets into bite-size pieces.4
Place in a serving bowl.5
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.6
Whisk in olive oil, then toss with beets.7
Let sit a few hours.8
Just before serving, sprinkle with parsley.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Dietary > Kosher
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #947471
On Feb 3, 2009
Delighted with this recipe. I had never ventured to cook fresh beets before. Cooked in my pressure cooker, cooled, cut up and added the recipe ingredients. Chilled in the fridge and gets better as each day passes.
From: Chef #887905
On Feb 3, 2009
Excellent and easy!! The cumin adds a great flavor. You might want to use golden beets. They have the same taste, but without all the RED.
From: Chef #487364
On Jan 29, 2008
absolutely killer. i gave my aunt a bowl of these to try thinking she would have a bite or two and put the bowl down (she had already eaten dinner). she devoured the entire dish while exclaiming the entire time, "my god! my god! these are delicious! my god!". she had never eaten that many beets in one sitting and nearly ran unnecessarily to the emergency room the next day (you know what i mean) but after the scare passed and we had a good laugh over it she is requesting them again already. personally, i can't get enough.
From: evelyn/athens
On Sep 21, 2004
yummy salad! I liked the touch of cumin. Careful with the lemon juice. The one I used was especially juicy and the salad was a bit to tart. I suggest starting with the juice of half the lemon and adjusting to taste.
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