This recipe (and picture) were taken from www.everydaypaleo.com, a site I’m you’ve probably realized by now is one of my favorites! Check out the original link for an entree to go with the beets: http://everydaypaleo.com/moroccan-burgers-and-beet-salad/#more-5442

Moroccan Beet Salad

4 large beets (about 3 cups diced after cooked)

1 tablespoon extra virgin olive ol

1 tablespoon lemon juice or more to taste

2 tablespoons chopped Italian flat leaf parsley

¼ cup thinly sliced red onions

1 teaspoon ground cumin

Sea salt to taste

1. Wash the beets and cut them in half (leaving the skin on).  If you have a pressure cooker, place them in the bottom of the pressure cooker, add about 2 cups of water, lock the lid and bring to pressure over high heat.  Turn down to low and cook for 15 minutes or until tender.  If you do NOT have a pressure cooker, put the beets into a pot, cover with water, bring to a boil and simmer until fork tender.  Remove the beets from the pressure cooker or pot and set aside to cool.  Once cool, the peels will easily come off.

2. Peel the cooled beets and dice into bite size pieces and place the diced beets in a medium sized mixing bowl.

3. Add the remaining ingredients and mix well.

4. Let sit in the fridge for 15 minutes before serving.

As I mentioned above, I served the burgers with a Garlic Parsley Aioli.  It’s super simple to make. Take about 1 cup of homemade mayo, add 1 garlic clove minced and about 1/4 cup finely chopped parsley and mix well. Tada!