Maroccan Beets Salad

  • 6 to 8 medium beets

  • Juice of 1 lemon

  • 2 cloves garlic, minced

  • 1 teaspoon cumin, or to taste

  • Salt and black pepper

  • 4 tablespoons extra virgin olive oil

  • ½ cup diced fresh parsley

  1. 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.

  2. 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.