A few months back while traveling in Morocco I ran across this wonderful rendition of beets. It's a lighter vegan alternative to the popular combination of beets and goat cheese that seems to pop up everywhere these days.
⅓cupfresh cilantro leaves (from 1 small bunch)
1tablespoonchopped fresh mint
2tablespoonsfresh lemon juice
6mediumbeets, cooked and cut into ½-inch piecess
Sea salt and freshly ground black pepper
Finely chop the cilantro and place in a medium bowl.
Add remaining ingredients, seasoning with the salt and pepper to taste. Toss gently to mix.
Let sit at room temperature for 20 minutes before serving.
This salad can be made up to 3 days in advance and kept tightly covered in the refrigerator.
Taste and season if necessary, with more pepper. Bring to room temperature before serving.
It's super easy to buy prepared cooked beets in small packages now, a perfectly acceptable alternative when you are short on time.To cook the beets, just wash them (save the tasty leaves for another dish!), wrap them in foil and roast at 350F degrees.Medium beets will take about 40 minutes.When a knife can be removed easily, remove them from the oven, cool, peel and store for up to 5 days refrigerated in a covered container.Serving size: ½ cup2*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Southwestern Beet Salad Recipe
Amount Per Serving (1 /2 cup)
Calories 104Calories from Fat 63
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: Southwestern beets, vegan beet salad
Find this recipe online: https://simple-nourished-living.com/southwestern-beet-salad/