Moroccan Beet Salad From Nyt Recipes

Steps:

• Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
• Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil. Toss with the salad and serve.

Steps:

• Place water in a 3-quart saucepan, and bring to a boil.
• Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
• Cool, peel, and cut beets into bite-size pieces.
• Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
• Whisk in olive oil, then toss with beets.
• Let sit a few hours.
• Just before serving, sprinkle with parsley.

Steps:

• Heat the oil in a medium skillet. Toss in the garlic, sautéing until just fragrant, then add the chard and cook for a few minutes. Sprinkle on a little salt, the paprika, cumin, and harissa, and cook for another minute, stirring. Pour the vinegar or lemon juice into the pan, and cook for another minute, or until it has begun to evaporate. Season with salt and freshly ground pepper to taste. Serve at room temperature.