Moroccan Beetroot Salad

Moroccan beetroot salad – full of iron and rich in flavors!
You quarter raw (uncooked) beetroots
Cook in boiling water for 1.5-2 hours until it softens
Chop parsley and cilantro
Roast flax seeds and pumpkin seeds
Season with salt, pepper, olive oil, and lots of lemon
That’s it!
Super yummy
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Here’s a recipe for an Moroccan beetroot salad that is very rich in flavors. You start by taking raw beetroot and quartering them. Then cooking them in boiling water for at least an hour and a half, if not 2 hours. Meanwhile, I prepare and chop my greens, which are parsley and cilantro. In this case, I roast some flax seeds and pumpkin seeds. Only roast for about 1 minute because it burns really easily. And watch it at all times. Once the beetroots are soft enough, I cut them into thin slices. And that’s it. Season with salt, pepper, olive oil, and lots and lots of lemon. Super yummy.