The Beauty of Beets
Chaya, selected from Networx
August 16, 2011
There are many variations on Moroccan beet salad, but this is a good beet recipe with which to start: Use high quality, fresh, organically grown beets if you can get them. This recipe is inspired by a recipe in Faye Levy’s 1,000 Jewish Recipes.
Moroccan Beets
Yield: 2-3 servings
Ingredients
4-5 small beets, or 2-3 large
1 tablespoon fresh lemon juice
Salt and freshly ground pepper to taste
1 medium clove garlic, pressed or finely minced
2 tablespoons olive oil
How to
Chop stems and leaves off beets if present. (These can be used in the same manner as chard.) Rinse beets and put in saucepan covered by at least one inch of water, bring to a boil. Cover and simmer on low heat for 30-40 minutes, or until tender (shorter for small beets, longer for larger).
When tender, pour out hot water and replace with cool water in order to cool beets. Once cool enough to handle, peel skins. They should slip off easily. Cut beets into 1/2-inch cubes, or a different size as you prefer.
Mix lemon juice and other ingredients in a bowl and pour over beets. Toss gently and serve cold or at room temperature.
Read more:
http://www.care2.com/greenliving/kit...#ixzz1pV9maSzd