Description
Moroccan beet salad is a refreshing, sweet and savory dish loaded with fresh mint, bright citrus, and earthy flavors that are sure to delight your toughest critics. This wholesome dish is one you will not only love eating, but you will love serving to your family since it’s loaded with good for you ingredients.
Ingredients
Scale
- 4 medium beets, without greens, trimmed, leaving a little of the stem attached
- 1 medium red onion, sliced
- 1 tablespoon fresh lemon juice
- 2 teaspoon cumin seeds, toasted and lightly crushed with mortar and pestle
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh mint, coarsely chopped
- 2 tablespoons fresh flat-leaf parsley or cilantro, chopped
Instructions
- First, wash the beets and trim off both the root and the leafy top part.
- Next, pour one cup of water into the inner pot of the Instant Pot. Place the prepared beets into a steamer basket and then place them inside the Instant Pot. If you don’t have a basket, you can place a trivet inside and then place the beets on top of that.
- Close the lid, turn the pressure valve to Sealing, and then cook on High Pressure for 15 minutes.
- Let the pot release pressure naturally for 10 minutes and then carefully release all remaining pressure by turning the valve to venting.
- Once the pressure is released, open the lid and allow the cooked beets to cool before trying to peel. When they’re cool, the peel will just slide off with minimal effort.
- As the beets cook and cool, fill a small bowl with cold water and add a 1/2 teaspoon of salt. Next, add the sliced red onions and soak them as the beets cook. The salt bath will help reduce their edge and make them a bit sweeter.
- Stir together the lemon juice, toasted cumin seeds powder, salt, and olive oil and a small bowl and then let the mixture stand while the beets finish cooking.
- When beets are cool enough to handle, peel them by rubbing the skin off with a paper towel. You should also discard the stem and root ends before cutting them into 1.5 cm-wide wedges.
- Next, toss the warm beets with the dressing, add the drained red onion, and then stir everything together until well combined. Garnish with the fresh mint and parsley or cilantro.
- Finally, serve warm or at room temperature with your favorite entrees and other side dishes.
- Prep Time: 5 minutes
- Additional Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Medeterranian
Nutrition
- Serving Size: 1
- Calories: 56
- Sugar: 1
- Sodium: 65
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 2
- Cholesterol: 0