Ingredients:
4 medium beets, cooked, peeled, and diced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and pepper to taste
Optional: toasted pine nuts or almonds for garnish
Directions:
Prepare Beets: If the beets are not already cooked, boil or roast them until tender. Allow them to cool, then peel and dice them into bite-sized pieces.
Mix Salad Ingredients: In a large mixing bowl, combine the diced beets, chopped cilantro, parsley, red onion, and crumbled feta cheese.
Prepare Dressing: In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, salt, and pepper until well combined.
Combine Salad and Dressing: Pour the dressing over the beet mixture in the large bowl. Gently toss until all the ingredients are evenly coated with the dressing.
Chill (Optional): Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve: When ready to serve, transfer the Moroccan Beet Salad to a serving dish. If desired, garnish with toasted pine nuts or almonds for added crunch and flavor.
Total Time: Approximately 45 minutes | Servings: Makes 4 servings