Moroccan Beet Salad

Makes about 4 servings

Ingredients

About 6-8 small red beets

Salt

2 tbs extra virgin olive oil

3 garlic cloves, minced

Juice from 1/2 a lemon

2 tsps ground cumin

Minced parsley

1. Bring a pot of water to boil in a medium-sized pot. Add about 2 tbs of salt, and then add the beets. Adjust the heat to low, and cook for about 1 hour, or until the beets have softened. (Check with a fork)

2. Let the beets cool for about 15 minutes. Remove the skins, and chop the beets into chunks. Place in a bowl and toss with olive oil, garlic, lemon juice, ground cumin and parsley. You may serve immediately or refrigerate until ready to serve.