Moroccan Beet Salad From Nyt Recipes

MOROCCAN RED BEET SALAD

Steps:

• 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.
• 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.
• 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.
• Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
• Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.

MOROCCAN BEET SALAD

Steps:

• Cut off ends of beets. Wash well and cook in boiling salted water until tender, about 30 minutes. Drain and remove skins under running cold water. Dice.
• Meanwhile mix together the dressing ingredients. Combine vinegar, oil, salt, pepper, and cayenne.
• Combine beets in a salad bowl with the onion, tomato, garlic, cilantro and parsley. Pour over half the dressing, toss gently and chill for at least 30 minutes.
• Slice the potatoes, place in a shallow bowl and toss with remaining dressing. Chill.
• When ready to assemble, arrange beets mixture in the center of a shallow bowl and arrange potatoes in a ring around them. Garnish with olives.

MOROCCAN BEET SALAD

Steps:

• 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.
• 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.

BEET SALAD

Steps:

• Place the beets in a large saucepan, cover with tepid tap water and bring to a boil over high heat. Reduce the heat to low, cover with a lid and cook gently for approximately 1 1/4 to 1 1/2 hours, until tender. Drain and cool to lukewarm.
• Peel the beets and cut them into 1/4-inch slices. Place in a bowl and stir in the remaining ingredients. Serve at room temperature, but not cold.