Moroccan Beet Salad
Created by dienia b on June 20, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 60m
- Recipe #19652
Ingredients
- 2 1/4 to 3 pounds beets (6 -8 medium beets)
- 1 lemon (juice of)
- 2 cloves garlic, minced
- 1 teaspoon cumin, to taste
- Salt and black pepper
- 4 tablespoons olive oil (extra virgin)
- 1/2 cup diced fresh parsley
How to Make
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Step 1: Place water in a 3-quart saucepan, and bring to a boil.
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Step 2: Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
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Step 3: Cool, peel, and cut beets into bite-size pieces.
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Step 4: Place in a serving bowl.
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Step 5: Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
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Step 6: Whisk in olive oil, then toss with beets.
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Step 7: Let sit a few hours.
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Step 8: Just before serving, sprinkle with parsley.
Nutritional Facts
- 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