Beets on short notice
On a Friday with very little planning, I found myself scrambling to put together a pickle/salad. I recalled seeing a Moroccan beet salad somewhere so I figured I should give it a spin.
After letting the salad sit for about 30 minutes, I started eating the beets not realizing that: a) the guest hasn't arrived yet and would probably like some too, and; b) I hadn't taken a picture yet. I immediately ran for the camera and did a close-up of what remained in the bowl.
They were very cumin heavy (by design, I assume) but the definitely had a Moroccan taste to them.
Moroccan Beet Salad
- 1 can beets, drained
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp cumin
- 1/8 tsp garlic powder
- Combine all ingredients in a jar or plastic container.
- Shake and let marinate in the refrigerator for 1-2 hours before serving.
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wow, that looks delicious, colorful and lovely.ReplyDelete