Moroccan Beet Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 Beets, medium
  • 2 cloves Garlic
  • 1 Lemon, Juice of
  • 1/2 cup Parsley, fresh

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

Found on cooking.nytimes.com

Directions

• Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl. Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.

Nutrition