I never thought I would enjoy a beet salad like this. With the exception of canned beets, beets have never had a place in my kitchen. In my opinion, growing up in the city makes you scared of trying whole foods. But this Moroccan beet salad has made me want to start experimenting with beets.
It’s a great salad for warmer days since it’s served chilled. But it can still be enjoyed during the winter with a main dish. And you’ll enjoy it even more when you read about the health benefits it brings.
Beets are great for improving blood pressure, stamina, brain function, and they even reduce liver fat. Now, the parsley benefits your immune system, anemia, bloating and much more.
That’s one of the many reasons why I love Moroccan cuisine; the cuisine is filled with different foods that nurture the body. This isn’t a cuisine that’s only based on carbohydrates and meat. Sure, Moroccans love their bread on the side but there’s way more to it then that.
Their dishes include parsley, green beans, tomato, beets, almonds, raisins, lemons and so on. And don’t get me started on how beneficial their spices are. I’m not trying to put their cuisine on a pedestal but it’s the tastiest and most diverse cuisine that I have encountered so far.
- 1 medium beet
- 1/4 purple onion diced
- 1 tablespoon of vegetable oil
- 1 teaspoon of lemon juice
- 1 tablespoon of chopped parsley
- 1/4 teaspoon of sugar
- Salt and pepper
- Peel beet and cut into small cubes
- Place beets in a small pot with cold water
- Bring pot to a boil and cook beets over low heat until they are tender
- While beets are boiling, chop the parsley and onion. In a bowl, mix the vegetable oil, lemon juice, onion, parsley sugar, salt and pepper.
- Once beets are tender, drain the water and mix the beets in the bowl with the other ingredients.
- Toss until the ingredients are combined.
- Cover gown and place in refrigerator. Once it's cool, serve with a main dish.