Moroccan Beet Salad
Recipe: #19652
June 20, 2015
Categories: Dinner, Side Dishes, Vegetables, Beet, Moroccan, Budget-Friendly, Easy/Beginner Cooking, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (220.7 g)
- Calories 169.2
- Total Fat - 9.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 135.3 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 4.6 g
- Sugars - 14.5 g
- Protein - 3.5 g
- Calcium - 48.4 mg
- Iron - 2.2 mg
- Vitamin C - 31.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place water in a 3-quart saucepan, and bring to a boil.
Step 2
Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
Step 3
Cool, peel, and cut beets into bite-size pieces.
Step 4
Place in a serving bowl.
Step 5
Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
Step 6
Whisk in olive oil, then toss with beets.
Step 7
Let sit a few hours.
Step 8
Just before serving, sprinkle with parsley.
Tips & Variations
No special items needed.
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