|30 min||30 min||2|
|3 beet(s)||Beets, raw (medium sized)|
|1 whole lemon(s)||Lemon juice|
|1/2 tsp||Cumin (Or to taste)|
|1 pinch||Salt and pepper (Or to taste)|
|2 tbsp||Extra virgin olive oil|
|1/4 cup||Parsley, fresh|
1. 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.
2. Place lemon juice, garlic, cumin, salt, and pepper in a small bowl. Whisk in olive oil, then toss with beets. Let sit a few hours. Just before serving, sprinkle with parsley.
To avoid food wastage - you can take the remaining bunch of parsley and store in an air-tight freezer bag or container. Make sure you cut the stems and pat dry prior to placing the parsley leaves in a bag or container. You can also put parsley in ice cubes, and fill just enough to cover the leaves - freeze - and take out as needed for other recipes. Another option is to create a pesto from the parsley - which you can also freeze.
For a different flavour - use mint instead of parsley - or even combine the two together! Mint freezes similarly to parsley.