Fresh Beet Salad

Episode: Ep.6-Chicken, Moroccan -style Printer Friendly Version

Fresh Beet Salad

Ingredients:                                    Serves 4
5-6 medium beets
1/2 teaspoon cinnamon
2-3 tablespoons chopped, flat leaf parsley
Juice of half a lemon

Method
Preheat oven to 425 F.
Take firm beets, wash, cut off the greens, {reserve the green tops for another use}
Put beets on a large piece of aluminum foil, fold the foil over them and crimp the sides closed. This helps keep the beets moist.  Roast beets until tender. (see note on length of time to roast beets)

Remove beets from oven, cool, and then slip the peels off. You can use a paring knife or just rub them off with your fingers. {If you want to avoid red hands, wear disposable rubber gloves}

Cut into bite-sized cubes then place in a serving bowl. Mix the remaining ingredients together and pour over the beets as a dressing. Allow to marinate for an hour, at least, before serving.  Serve at room temperature.


Note on length of time to roast beets:
Roasting time will vary depending on the size of the beets, even how fresh the beets are (fresher beets cook up faster). For smaller beets, roast about 25 minutes. Larger and older beets can take 45 minutes – 1 hour to roast.

Optional ingredients to add:
Fresh chopped coriander, minced onion, minced garlic, a splash of extra virgin olive oil and sweet paprika.