Moroccan beet salad
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
6 sm Beets 1 tb Cumin
1/2 c Olive oil 1/2 c Parsley, chopped
2 lg Lemons, juiced Salt and pepper
Don't peel the beets. Cook in water 40 minutes. Drain, cool slightly
and peel. Cut into quarters. Slice each quarter into 1/5 inch
slices. Add the other ingredients and let rest for 1 hour. Serve at
room temperature.
Origin: "Yediot Aharonot" newspaper, November 1994. Translated by Gabi
Shahar, November 1994.
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