ELIZE’S MOROCCAN BEETROOT SALAD

Loaded with nutrients and full of flavour!

5 medium beets
½ cup minced red onion
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh cilantro (coriander)
1 ½ teaspoon cumin seeds
1 ¼ teaspoon coarse salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon fresh lemon juice

Scrub beets to remove any dirt/debris.

Trim off the tops and bottoms.

If your beets are large, cut them in half.

Once they’re washed and prepped, here’s all you have to do:

Line a baking tray with foil. Add beets.

Sprinkle with olive oil, salt and pepper. Seal the foil.

Roast for about an hour at 180 º C.

Note:
You’ll know your oven-roasted beets are done when you poke with a fork or a skewer and it goes through easily.
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 ½ 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!

Recipe and photo: Elize de Kock