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
Preparation
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.
