Moroccan Beet Salad

11 ingredients
5 steps

Ingredients

  • 1 1/2 lbs beets
  • 2 -3 teaspoons sugar (at home I make this with Splenda)
  • 1 large lemon, juice of
  • 1 tablespoon olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/8 teaspoon sweet paprika (pimenton)
  • 3 -4 tablespoons parsley
  • 2 teaspoons water
  • salt
  • 1 tablespoon Grand Marnier (optional)

Directions

  1. 1
    Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
  2. 2
    Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
  3. 3
    When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
  4. 4
    Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
  5. 5
    Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.

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