Morrocan Beet Salad

Morrocan Beet Salad

source:
rec.food.cuisine.jewish

Morrocan Beet Salad

6 large beets, leaves and stems removed
Salt and freshly ground black pepper, to taste
1/4 cup white wine vinegar
1/2 cup olive oil
1 teaspoon ground cumin
2 green onions, thinly sliced

Wrap each beet in a piece of foil, sealing tight. Place all the beet
packages on a foil-lined baking dish. Bake for 1 - 1 1/4 hours. Leave
the beet packages on the baking dish, but carefully pull open a corner
of the foil package to let the steam escape. Let the beet packages sit
in this manner for 5-10 minutes. Carefully open the foil package more
fully. Let the beet packages sit in this manner for an additional 5-10
minutes or until the beets can be handled comfortably. Slide your
fingers over the surface of the beets and the skin of the beets will
peel off easily.

Blend the vinegar and olive oil in a small bowl. Stir in the cumin and
green onions and mix well. Pour the dressing over the beets, being
careful not to crush them. Cover with plastic wrap and marinate in the
refrigerator before serving.

Serves 8.

Original source: Master Chefs Cook Kosher
Judy Zeidler

Current source: "Cook's Library: Jewish Treasures"
Julie Riven
BOSTON GLOBE (on-line edition), 9/9/98