Moroccan Beet Salad

I would roast those beets instead of boiling them--boiling dilutes the flavor and sweetness; roasting concentrates both. Just scrub them, peel them, & toss with a wee bit tad of olive oil, (if you prefer, you can also cut them before roasting, which will decrease roasting time considerably) spread them in a single layer on a quarter- or half-sheet pan, cover with foil, & roast at 375-400 degrees (375 if you have convection choice in your oven), for 35-45 minutes, until fork-tender

I love this salad except for the parsley. I cannot understand why one wouldn't use the beet greens which are so superior in flavor and texture and are a nutrient power house. I have done it both ways and, really, the beet greens win hands down.

I roast my beets whole (400 oven, 45 min for small, an hour or more for large) after a little scrub. The peel, bottoms and tops just slip right off after. I roast a garlic head or two while at it. Used the beet greens instead of parsley. Toasted whole cumin seeds (kept some whole) and blended the ground cumin with roasted garlic, roasted jalepeño, olive oil, lemon juice, reduced balsamic, & s&p. Added lemon zest and the whole toasted cumin. Very nice!