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Recipe: Moroccan Beet Salad

Categories: None

Yield: 1 servings

      2 bn Beets - or 6 medium loose
           -- Beets
      1    Red Onion - minced
           Extra Virgin Olive Oil;
           -- (optional)
    1/2 c  Chopped Cilantro
      1 ts Cumin - ground
      1    Lemons - Juiced; (up to 2)
           Salt to taste

1. Remove greens by breaking off, leaving a little on the top, and either discard or save Greens and cook like chard some other time. Cook whole Beets with water brings to a boil and cook over medium heat until tender, approximately 1-hour.
2. Rinse cooked Beets under cold water and remove skins.
3. Dice or slice Beets into pleasing shapes.
4. Mix with the rest of ingredients and place in the refrigerator for at least 1 hour to blend flavors. Adjust salt and Lemon just before serving.

Posted to fatfree digest by WCDancer@aol.com on Jun 9, 1999, converted by MM_Buster v2.0l.

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