- New Book Launch! Eggless Possibilities - The must-have COOKBOOK for every vegan kitchen - Buy Now - Paperback Shipping in the USA Only.
Cooked Morrocan Beet Salad
Ingredients
- 2-3 medium size red beets
- 2 garlic cloves- minced
- 1 handful cilantro- chopped
- 1/4 red onion- thinly sliced
- 3 tbsp olive oil
- 1 lemon squeezed
- salt and pepper to taste
- 1/2 tsp cumin
Beet salad is a delicious addition to the shabbat table. If you like rich deep flavors of cumin, lemon and garlic this salad is for you. You can cut the beets any shape you like. I like to grate them because it absorbs the flavors better.
Instructions
1). Pre-heat your oven to 400 degrees and place the beets on a baking sheet lined with parchment paper.
2). Bake for about an hour till fork tender. You may also cook them in lots of water for about 2 hours. It does not have to be completely soft. Take out of the oven, let cool and peel the skin off.
3). Cut the beets and transfer to a bowl. Add the salt, pepper, cumin olive oil, fresh lemon juice, cilantro, garlic, and mix. Check for flavors and serve cold.
4 Comments
Hi, how long can it stay prepared in the refrigerator? Thank you
Hello Rochel,
I would say about 4 days.
Thanks! My guests enjoyed it very much!