afoona
Moroccan Beet Salad with Cilantro
Salads

Moroccan Beet Salad with Cilantro

A Moroccan-style cooked beet salad with garlic, cumin and cilantro.

⏱ 1 hr🍽 6 servings 🌍 Middle Eastern👩‍🍳 Afoona🧩 2 parts

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, garlic, cumin, paprika and salt until smooth.
    Bowl

To assemble

  1. 2
    Cook the beets in their skins in a pot of water 40 minutes, until it is tender.
    ⚙ Cooking in salted waterStovePot
  2. 3
    Let cool, peel the beets and cut into small cubes.
    KnifeCutting board
  3. 4
    Put the beets in a large bowl.
    Bowl
  4. 5
    Pour in the dressing and toss well.
  5. 6
    Add the cilantro and toss.
  6. 7
    Refrigerate for at least 60 minutes so the vegetables absorb the dressing.
    Refrigerator
    💡Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
92calories
1 gprotein
5 gcarbs
7 gfat
● protein 6%● carbs 23%● fat 71%

Per serving (75 g), of 6 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (6) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

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