Fresh beets are naturally sweet, very healthy and a colorful addition to the table. Enjoy them in this easy Beet Salad with a lemon vinaigrette.
To cook beets, simply boil or pressure cook whole beet roots in water until tender – when you can insert a sharp knife to the center of the beets, they're done. Rinse in cold water, and slide off the skins. It's that easy.
Cold Beet Salad can be prepared a day in advance. If making the same day as serving, allow an hour or more for the salad to chill and marinate.
Serve beetoot salad alone or as part of a Traditional Moroccan Salad Plate.
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: Serves 4
- 2 lbs. (about 1 kg) red beet roots
- 2 tablespoons chopped fresh parsley
- 2 1/2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- minced or slivered red onion, to taste (optional)
Rinse the beet roots. Place in a pot or pressure cooker, and cover with water. Boil or pressure cook the beets until tender. This can take up to an hour and half when boiling, and up to 40 minutes when pressure cooking. How long depends on how large the beets are.
Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.