Moroccan Beets
Ingredients
Serves 8
- 6 large beets, leaves & stems removed
- ¼ cup white wine vinegar
- ½ cup olive oil
- 1 tsp. ground cumin
- 2 green onions, thinly sliced
- salt and freshly ground black pepper to taste
Scrub the beets. In a sauce pan, add 1 teaspoon salt to 2 – 3 quarts of water and bring to a boil over high heat. Add beets and bring back to a boil. Reduce heat and simmer, covered, until tender – about one hour. Drain beets and let cool. Peel and julienne the beets, place in a large bowl, and toss with salt and pepper to taste. Blend vinegar and olive oil in a small bowl. Stir in cumin and green onions. Pour mixture over beets and stir, being careful not to crush the beets. Cover with plastic wrap and refrigerate for at least one hour before serving. - From The Boston Globe