Moroccan Beet Salad

Ingredients:

• 6 - 8 large sized beets; cleaned and stems removed

• Olive oil (for cooking the beets)

• 2 heaping tbsp of chopped parsley

• 2 tbsp of good quality olive oil

• 1/2 tsp of kosher salt

• 1/2 tsp of cumin

• Juice of 1/2 of a lemon

First, let’s prep your beets and you can do this several days in advance to make your life easier. You will want your beets to be at least room temperature when prepping this salad / serving.

Preheat your oven to 400F and set a baking sheet aside. Place each beet in a small sheet of tinfoil, drizzle with olive oil and set on the baking sheet. Once all of your beets are wrapped in foil and placed on the baking sheets, bake for about 30 minutes. You should be able to fully pierce the beets with a fork or knife. Let them cool completely before doing anything else.

Once your beets are cooled, peel the skin off and cut into small cubes. Set aside for later. Like I mentioned above, you can do this a few days before and prep your salad day-of.

When you are ready to prep your salad, place all of your cut up beets in a bowl. Add in your chopped parsley, good quality olive oil, salt, cumin and lemon. Toss it all together and taste it to adjust any seasoning.

Serve room temperature.