Moroccan Beet Salad
Ingredients
4 medium beets, washed and scrubbed
1/2 cup minced red onion
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh cilantro
1.5 tsp ground cumin
1 1/4 tsp kosher salt or 1 tsp sea salt or Real Salt
1/2 tsp black pepper
1 Tbsp olive oil
1-2 Tbsp fresh lemon juice
Directions
Cook beets in instant pot (or pressure cooker). If you don’t have one, no problem! In that case, fill a large stock pot with enough water to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high. Allow beets to cook (boil) for about 50-60 minutes (or about 30 minutes in instant pot). The beets are ready when the skin easily comes off and you can pierce the flesh with a knife or fork with no resistance.
Drain the beets and set aside to cool before peeling. You can place them in ice water to make this process go faster.
In a small bowl, combine the onion, parsley, cilantro, cumin, salt, pepper, olive oil and lemon juice. Mix well and set aside.
When the beets have cooled down, remove the skins (they should slide right off). Trim the tops/end and cut into 1/2 inch (bite-sized) cubes.
Combine the beets and onion/herb mixture in a large bowl and gently stir until the beets are evenly coated.
Refrigerate until ready to serve. This will keep in the refrigerator a few days.
Notes:
Although I found fresh herbs better, dried parsley and cilantro worked well too and was quicker to make.
I like to wash my beets and cut off the top and bottom before I cook them in the instant pot. When they are cooked and have cooled down, I put on rubber gloves (to help avoid “beet hands” and rub them down with paper towels and find the skins come off easily.
I have used both spiraled (using my new KitchenAid spiralizer attachment) and shredded beets (using my mandolin) instead of cubed and thought the salad turned out beautifully! Cubes work well, too, and I’m sure would be less time-consuming (but I had to try out my new kitchen gadget so hey, why not?!)
Recipe adapted from simplystacie.net
