Moroccan Beetroot Salad
Fasting Recipes Budget Recipes Vegetables Arabic Salads
A sweet and sour salad, very healthy and beautiful looking.
Ingredients
2 beetroots
2 tablespoons oil (olive)
1/2 lemon
1 clove garlic (or 1/2 onion)
1/4 bunch parsley (or cilantro, if you like it)
1/4 teaspoon ground cumin
salt, pepper, chili
How to prepare moroccan beetroot salad
- Boil the peeled beetroot in plenty of salted water until a fork goes in easily. Let it cool down, then cut into cubes.
- Crush the garlic (or finely chop the onion). Drizzle with 1 tablespoon of lemon juice and let it sit for 10 minutes. Add the oil and mix until it becomes an emulsion.
- Sprinkle the beetroot with salt, pepper, chili and cumin. Mix gently.
- Pour the dressing and mix gently again.
- Add the finely chopped parsley and squeeze the rest of the lemon juice. Mix gently and taste for seasoning.
- Let it sit for 1 hour for the flavors to blend, then serve with lemon slices on the side for those who want it more sour.
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