What's New?

  • Crockpot Pumpkin Pie Oatmeal

    Have pumpkin pie for breakfast without worrying about the excess sugars & carbs. This oatmeal contains warming fall [...]

  • Killer Guacamole With A Twist

    This guacamole recipe is about to change your life. Made with classic Middle Eastern spices, this guac has [...]

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

Moroccan Beet Salad

  18 rater(s)

The betaine is one of the huge benefits of beets. It helps to stimulate liver cells and protects the liver and bile ducts. Beet fiber also can increase the production of detoxifying enzymes in the liver.

  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1h

Ingredients

  • 5 medium beets, washed & scrubbed
  • 1/2 c minced red onion
  • 1/4 c fresh parsley, finely chopped
  • 1/4 c fresh cilantro, finely chopped
  • 1 1/2 tsp. cumin
  • 1 1/4 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. freshly squeezed lemon juice

Instructions

  1. Place the beets in a large pot over high heat and pour enough water into the pot to cover the beets by at least two inches. Boil for about 50 minutes, or until fork-tender; the skin should easily come off when they are ready.
  2. Drain the beets and let them soak in an ice bath for 30 minutes.
  3. While the beets are cooling, whisk the rest of the ingredients together in a small bowl until they are well combined. Set aside.
  4. Once the beets are cooled, peel them and cut them into bite-size pieces.
  5. Combine everything together in a large bowl, serve, and enjoy!
2019-04-15T03:15:24-07:00