|Nutritional Guidelines (per serving)|
|Servings: 3 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, slice, and spice. Simple, colorful, healthy and delicious. This salad is so tasty that even the kids will eat it up.
- 4-5 red beets
- 2 Tbsp. sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. canola oil
- 1 tsp. salt
Wash beets. Cut off their stems and bottoms, but do not peel. Cut them into quarters and place in a pot of water (enough water to cover the beets). Bring the water to a boil. Turn the flame down to low, cover, and cook for 1 hour and 15 minutes.
Drain and cool the beets. Then peel and slice them. Add the sugar, lemon juice, oil, and salt. Note that the amount of the seasonings can be changed according to your taste
Cover and refrigerate. This salad is best when it sits for a few hours or overnight before serving. Serve cold.