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Salads - Soups - Sidedishes
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Raw
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6
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| Preptime |
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15 min.
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Ingredients |
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12 small, cooked beets, quartered and chopped (can cook fresh or packaged in refrigerated section)
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1 small, red onion, quartered and sliced very thin
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2T orange-champagne vinegar (or equal parts orange juice and vinegar)
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2T olive oil
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2 tsp. agave syrup
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1 tsp. cumin
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1 - 2 tsp. salt
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1/8 tsp. cayenne pepper
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1/2 tsp. black pepper
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1/4 c fresh flat leaf parsley leaves, chopped
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Instructions |
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In small bowl, combine onions and vinegar. Toss well and allow to sit/bloom for 10 min.
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In medium mixing bowl, combine beets, olive oil, agave syrup, salt, pepper, cumin, cayenne and parsley.
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Add onion/vinegar mixture to beet mixture and toss well.
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| Serving
Suggestions |
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Serve room temperature or refrigerate and serve chilled.
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Originally Submitted
12/28/2014
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0 Out of 5 from
0 reviews
You can add this Moroccan Beet Salad recipe to your own private DesktopCookbook.
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