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Beet Salad with Cumin

This salad is a popular item on the Sabbath table of Moroccan Jews. It’s at its best after sitting in the dressing for a couple of hours; in fact, you can store it for up to a week in the refrigerator.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1 pound beets, or a little more
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon ground cumin
Salt and black pepper to taste
1/4 cup extra virgin olive oil
1/2 cup chopped fresh parsley leaves

Preparation

  1. Step 1

    Preheat the oven to 375°F.Wash the beets, then put them, still wet, in a roasting pan and cover with foil. Bake until soft, about 45 minutes (use a thin-bladed knife to pierce through the foil and into the beets to test for doneness). Remove the beets, then allow them to cool before peeling and slicing into rounds 1/2 inch thick. (You can cook the beets a day or two in advance if you like; cut them up at the last minute.)

    Step 2

    In a blender or bowl, whisk together all the remaining ingredients except the parsley until creamy. Taste and adjust the seasoning as necessary. Toss the beets with the dressing and refrigerate or serve, garnished with the parsley.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSaladJewishMoroccanNorth AfricanAfricanBeetRoot VegetableVegetableSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadRoastBlenderRosh HashanahCookbooks
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