Moroccan Beet Salad


5 medium beets, washed/scrubbed

1/2 cup minced red onion

1/4 cup finely chopped fresh parsley

1/4 cup 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 Tablespoon olive oil



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/sauté pan over medium heat. Add cumin seeds to the pan and “roast” 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!