Moroccan Beet Salad
Every year at around this time, I always open my cookbooks and start internet searches on what to cook for the Jewish New Year. I don’t have any rituals involved, I wasn’t raised Jewish, though there is a place in my heart that wishes I was. Cue for my sister to roll her eyes. I have always identified myself as a Jew, I’m just a really ignorant one. Now that I have a daughter, who also has the blood running through her veins, I think that it is important that she understand some of the festivities and high holy days, at least have awareness. At this point we are raising her in a place where I am the most Jewish person in the near vicinity, and her exposure to faiths other than Catholicism will be extremely limited.
I don’t think I will ever become a religious person, but I love food traditions and if that is the way that my daughter learns about her Jewish heritage, that is good enough for me. I found this recipe for a beet salad in the New York Times and made it as one of the sweet sides at my Rosh Hashana feast last night. It was, by far, my favorite dish at the table. I love beets, and love discovering new ways to enjoy them.
More Rosh Hashanah recipes to come in the next few days…
Moroccan Beet Salad
from the New York Times
- 6 to 8 medium beets
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon cumin, or to taste
- Salt and black pepper
- 4 tablespoons extra virgin olive oil
- 1/2 cup diced fresh parsley
- Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.
One Year Ago: Pasta alla Norma di Zucchine
Three Years Ago: Parmigiana di Zucchine
Italicious 
I’m going to try this today. Beets are in season here, and the flavors in this recipe sound unique and flavorful!
[…] Moroccan Beet Salad at Italicious […]
I’m a big beet lover too and this recipe, with the cumin addition, sounds like a nice twist to the ordinary boiled beets.