Moroccan Beet Salad

INGREDIENTS

4 beets (i did golden and red), scrubbed and top and bottom removed. be sure to save your beet greens to use later (you can sauté them or add to soups/stews)

olive oil

salt 

cilantro and parsley, chopped 

walnuts, chopped

juice from 1 lemon

2 tablespoons or more olive oil

1/2-1 teaspoon cumin

drizzle of honey/maple

salt

pepper

feta (optional)

METHOD

1.  preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2. place beets on baking sheet and drizzle with olive oil. season with salt. roast for about an hour (depends on the size of beets and your oven), or until a knife easily goes in and out of the beets.

3. allow beets to cool before peeling. once peeled, cut into chunks.

4. in a bowl, combine chopped beets, cilantro, parsley, and walnuts.

5. in a small bowl, combine lemon juice, olive oil, honey, cumin, salt, and pepper. whisk well. taste and adjust for seasoning. 

6. pour over beets and toss. taste and adjust for seasoning.

7. garnish with more walnuts and feta. enjoy:)