← Nouns Cooking · Moroccan

Ingredients

• 500 g raw beetroot, scrubbed, left whole
• ¼ Red onion, very finely chopped
• 2 tbsp Olive oil
• 1 tbsp lemon juice or wine vinegar
• ½ tsp ground cumin
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 tbsp Parsley, chopped

Method

1. Boil the whole, unpeeled beetroot in a pan of water for 40–45 min, until a knife slides in easily.
2. Drain and leave for 30 min until cool enough to handle, then rub off the skins (wear gloves to avoid pink hands) and cut into small cubes.
3. Toss with the onion, oil, lemon juice, cumin, salt and pepper. Scatter with parsley just before serving, warm or chilled.

Tips

• Using vacuum-packed cooked beetroot (not in vinegar) turns this into a 5-minute salad.
• Add the parsley last; the beet juice stains everything it touches.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Feasting at Home