Sweet Beet Salad

Add variety to your Shabbat table with this Moroccan Sweet Beet Salad. After cooking the beets in water, simply slice and spice. Simple, colorful, healthy and delicious. This salad is so tasty that even the kids will eat it up.

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Ingredients

7-8 baby beets (small beets)
1/2 small red onion peeled
2 cups water
2 tbsp. fresh dill minced or 1/2 tbsp. dried dill Juice and zest of one lemon
1/4 cup olive oil
Sea salt
Black pepper

Preparation

Bring beets and water to a boil. Reduce flame to medium and cook 35-40 minutes or until beets are soft. Remove beet skin and slice beets into 1/4 inch moons. Cut onion into thin crescents. Combine olive oil, lemon, dill, sea salt and black pepper and coat beet and onions. Marinate for 25-30 minutes, turning once or twice.

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