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Receta Moroccan Beet Salad
by John Spottiswood

Moroccan Beet Salad

This is a classic beet salad. If you like beets, you're going to really enjoy this. My personal preference is to boil the beets as little as possible That way they still have a crunch to them but aren't as hard as raw beets. I think raw beets are perfectly delicious, and I don't like them soft, so I boil them just enough to soften the edges. I'd recommend starting with about an 1/8th of a teaspoon of cayenne, and then add the other 1/8th if you want more kick.

Calificación: 4/5
Avg. 4/5 5 votos
Tiempo de Prep: Marruecos Moroccan
  Raciónes: 4 Servings

Ingredientes

  • 1 pound beets, skinned
  • 1 small onion, peeled and chopped or 4 green onions, chopped
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh flat-leaf parsley

Direcciones

  1. Bring water to a boil in a medium sized pot.
  2. Cut the beats into quarters or eighths and boil until just soft enough to chop (probably 2-4 minutes)
  3. Chop the beets into half inch pieces and place in a bowl.
  4. Add the onion(s), olive oil, lemon juice, and cayenne pepper.
  5. Season liberally with salt and freshly ground black pepper to taste and mix well.
  6. Turn into a dish and sprinkle the parsley over the top.