![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/04\/Moroccan-Beet-Salad.png\")
<\/p>\nMoroccan Beet Salad<\/p>\n
<\/p>\n
5 medium beets, washed\/scrubbed<\/p>\n
1\/2 C. minced red onion<\/p>\n
1\/4 C. finely chopped fresh parsley<\/p>\n
1\/4 C. finely chopped fresh cilantro (coriander)<\/p>\n
1 1\/2 tsp. cumin seeds<\/p>\n
1 1\/4 tsp. kosher salt<\/p>\n
1\/2 tsp. freshly ground black pepper<\/p>\n
1 T. olive oil<\/p>\n
1 T. fresh lemon juice<\/p>\n
<\/p>\n
Fill a large stock pot (or pressure cooker) with water, enough to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high (water should continue to boil). Allow the beets to cook for approximately 50-60 minutes (or 30 minutes in a pressure cooker). The beets are ready when the skin easily comes off and you can pierce the flesh with a knife or fork with no resistance. Drain the beets. Fill the sink or a large bowl with water and lots of ice; soak the beets for 30 minutes. While the beets are cooling down, heat a small frying\/saut\u00c3\u00a9 pan over medium heat. Add cumin seeds to the pan and \u00e2\u20ac\u0153roast\u00e2\u20ac\u009d them for 2-3 minutes, stirring constantly. Grind the roasted cumin seeds in an electric coffee\/spice mill or by hand using a mortar and pestle. In a small bowl, combine the red onion, parsley, cilantro, roasted ground cumin, salt, pepper, olive oil and fresh lemon juice; mix well and set aside. When the beets have cooled down, remove the skins (should slide right off), trim the tops\/ends and cut into 1\/2 inch (bite-sized) cubes. Combine the beets and the onion\/herb mixture in a large bowl and gently stir until the beets are evenly coated. Refrigerate until ready to serve (will hold in the refrigerator for a few days). Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Moroccan Beet Salad 5 medium beets, washed\/scrubbed 1\/2 C. minced red onion 1\/4 C. finely chopped fresh parsley 1\/4 C. finely chopped fresh cilantro (coriander) 1 1\/2 tsp. cumin seeds 1 1\/4 tsp. kosher salt 1\/2 tsp. freshly ground black pepper 1 T. olive oil 1 T. fresh lemon juice Fill a large stock pot (or pressure cooker) with water, enough to cover the beets by at least 2 inches. Bring to a boil and reduce heat to medium-high…<\/p>\n