RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Morrocan Beet Salad - pareve
6 large beets, leaves and stems removed Salt and freshly ground black pepper, to taste 1/4 cup white wine vinegar 1/2 cup olive oil 1 teaspoon ground cumin 2 green onions, thinly sliced Wrap each beet in a piece of foil, sealing tight. Place all the beet packages on a foil-lined baking dish. Bake for 1 - 1 1/4 hours. Leave the beet packages on the baking dish, but carefully pull open a corner of the foil package to let the steam escape. Let the beet packages sit in this manner for 5-10 minutes. Carefully open the foil package more fully. Let the beet packages sit in this manner for an additional 5-10 minutes or until the beets can be handled comfortably. Slide your fingers over the surface of the beets and the skin of the beets will peel off easily. Blend the vinegar and olive oil in a small bowl. Stir in the cumin and green onions and mix well. Pour the dressing over the beets, being careful not to crush them. Cover with plastic wrap and marinate in the refrigerator before serving. Serves 8. Original source: Master Chefs Cook Kosher Judy Zeidler Current source: "Cook's Library: Jewish Treasures" Julie Riven BOSTON GLOBE (on-line edition), 9/9/98
