Moroccan Beet Salad

Ingredients

• 6 to 8 medium beets
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon cumin, or to taste
• Salt and black pepper
• 4 tablespoons extra virgin olive oil
• ½ cup diced fresh parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    112 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 1 gram protein; 48 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place water in a 3-quart saucepan, and bring to a boil. Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes. Cool, peel, and cut beets into bite-size pieces. Place in a serving bowl.
2. Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.

1 hour