Beet Salad (Salade de Betteraves)

Ingredients

• 600 g (1.3 lb)beets
• 1 tspcumin
• 3 tbspolive oil
• 1orange, juiced
• 1 handfulparsley, chopped
• 3/4 tspsalt

Method

1. Begin by thoroughly washing 600 g (1.3 lb) of beets under running water to remove any dirt. If the beets are large, cut them in half to ensure even cooking. Place the beets in a large pot and cover with water, ensuring they are fully submerged. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the beets until they are tender, which you can check by inserting a fork; it should slide in easily, indicating the beets are ready.
2. Once the beets are tender, drain them and allow them to cool slightly until they are comfortable to handle. Using your hands or a small knife, gently peel off the skins. The skins should slip off easily if the beets are cooked properly. Once peeled, cut the beets into small cubes, approximately 1 cm (0.4 inch) in size, for even flavor distribution.
3. In a large mixing bowl, combine the cubed beets with 3 tablespoons of olive oil. Squeeze the juice of 1 orange over the beets, ensuring the juice is evenly distributed. The orange juice will add a bright, citrusy note that complements the earthiness of the beets.
4. Add 1 teaspoon of cumin to the bowl, sprinkling it evenly over the beets. The cumin will provide a warm, aromatic flavor that is characteristic of Moroccan dishes. Add 3/4 teaspoon of salt to enhance the flavors and balance the sweetness of the beets and orange juice.
5. Gently toss the beets with the oil, orange juice, cumin, and salt until all the pieces are well coated. Be careful not to mash the beets; you want to maintain their cubed shape for a pleasing texture.
6. Finally, add a handful of chopped parsley to the salad. The parsley will add freshness and a hint of bitterness that contrasts beautifully with the sweet and earthy flavors. Toss the salad once more to incorporate the parsley evenly.
7. Transfer the beet salad to a serving dish. You can serve it chilled for a refreshing bite or at room temperature to allow the flavors to meld further. This vibrant, jewel-colored salad is ready to enjoy as part of a mezze spread or as a side dish.