544- Beetroot Salad / سلطة البنجر
Today we are making the traditional Moroccan Beetroot Salad. Beetroot is a vegetable that is often ignored because people do not know how to cook it. It is actually very versatile: you can boil it, steam it, or even roast it! It has a rich flavor and it is full of antioxidants and nutrients – so it’s definitely a vegetable that you should include in your menu.
3 medium beetroots
1 medium onion
A small bunch of parsley
2 tablespoons of olive oil
1 tablespoon of lemon juice
1/4 teaspoon cumin
Pinch of salt
Pinch of pepper
1- Fill a pot with water and place the beetroots on it with 1/2 lemon. Place over medium heat and let the beetroots cook in boiling water for 45-60 minutes until tender. The skin should come off easily, and you should be able to pierce them with a fork.
2- Once done, drain the beetroots and let them cool down.
3- Peel the beetroots and remove the two ends.
4- Slice the beetroots into small cubes and place them in a large bowl.
5- Cut the onion, chop the parsley, and place them in a small bowl. Add the olive oil, lemon juice, cumin, salt, and pepper.
6- Add the onion mixture to the diced beetroots. Mix until combined.
Serve the salad at room temperature or cold. It can be eaten alone, with bread, or tossed in a garden salad.