Saturday, November 02, 2024
Recipe Round Up: Moroccan Beet Salad
This is such a delicious and simple salad. For your cooked beets, you can boil or steam them, but I prefer roasting them. You can cook them in a pressure cooker. In any case, you want them cooled and peeled, and that can be done ahead of time. This makes a good quantity of salad, so you may wish to halve it, but it does hold in the refrigerator for at least a week and a half or more. You can serve it a few times over that week or so, and not have to make salad each time.
10 medium beets, scrubbed, cooked, cooled and peeled, diced into fine dice
1 large red onion, finely minced
1 bunch fresh, flat leaf parsley, finely chopped
1 bunch fresh cilantro, finely chopped
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons kosher, flake, salt (I use Diamond)
2 teaspoons freshly ground black pepper
1/4 cup olive oil
1/4 cup lemon juice
In a large bowl, put the diced beets, minced onion, chopped parsley and cilantro, and toss a little.
In a small frying pan, toast the cumin seeds over medium heat, stirring occasionally, 2 - 3 minutes. Immediately remove from the heat once they start to smell toasty. You can grind them completely in a spice grinder or use a mortar and pestle and only roughly crack and grind them (which I prefer). Allow to cool.
Mix together the toasted cumin seeds, salt, pepper, olive oil, and lemon juice into a dressing. Pour over the vegetables and herbs in the bowl and mix well to coat everything. Chill until ready to serve.
Labels: Homemaking, Recipes, Tales from the Kitchen
