After you've scrubbed and peeled the beet, cut them into small cubes. Add 1-2 teaspoon of Olive Oil on a half-sheet pan and place the beets. Wrap them with a foil. Roast them at 375F or 190C for 45-50 minutes or until fork-tender. For roasting the Garlic, you can place them whole in the same pan with olive oil on it. Cover it with an aluminum foil and roast in the oven for about 40-45 minutes.
Dry roast cumin seeds and make a powder. Add red onion, beet greens, cilantro and roasted cumin powder, fresh lemon juice lemon zest, salt and pepper in a bowl. Mix well.
Once the beets have cooled down add them in the bowl with other veggies.
You can refrigerate this salad for 1 hour or 30-minutes and then serve.
You can also cook the Beet in Pressure cooker that will take around 30-35 minutes.
You can roast the garlic in the saucepan.
Moroccan Beet Salad
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.