ROASTED BEETS WITH MOROCCAN SPICES
Steps:
- Heat the oven to 400.
- Wash 1 pound beets, wrap each in foil and put on a baking sheet.
- Put 1 pound carrot chunks on the baking sheet and toss with olive oil.
- Roast until a knife pierces the beets with little resistance, 45 to 90 minutes, and the carrots are tender and browned (remove when done; before the beets).
- When the beets are cool enough to handle, peel, and cut into chunks; toss them and the carrots with chopped almonds, 1/2 teaspoon each of cumin and coriander, a pinch of allspice, lemon juice and olive oil.
- Garnish: Mint.
MOROCCAN BEET SALAD
Provided by Joan Nathan
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 281 milligrams, Sugar 7 grams
MOROCCAN BEET SALAD
Make and share this Moroccan Beet Salad recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
MOROCCAN BEET SALAD
Make and share this Moroccan Beet Salad recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 1h10m
Yield 1 salad bowl, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 373.9, Fat 20.2, SaturatedFat 2.8, Sodium 239.9, Carbohydrate 45.4, Fiber 7.9, Sugar 15.8, Protein 6.5
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