Moroccan Beets - Easy

During my formative years, vegetables were served straight out of the can. They were never sullied by heat unless accidentally warmed from sitting next to the main course. I grew up thinking I hated vegetables. Turns out I only hated canned veggies served straight out of the can.

Especially canned beets.  They were just Icky!
Fast forward to adulthood, where I eventually discovered fire, which eventually led to discovering that vegetables, even canned vegetables, taste much better if served warm.

Even canned beets.

The New York Times posted a decent selection of Rosh HaShana recipes on its website last week.  One of the vegetable recipes included this very nice beet salad side-dish (and no, it's never explained why it's called Moroccan beets) made with roasted fresh beets.  But since he main course didn't require using an oven, I figured why not use beets of the canned persuasion and knock an hour off the prep time as well? 

My speedier version, using doctored canned beets (ironically at room temperature) will make a beet lover, or at least a beet tolerater, out of you. 

Moroccan Beets - Easy
adapted from:  The New York Times
Yield:  4 servings

2 Tbl. fresh lemon juice (about 1/2 of a lemon)
2 tsp. chopped garlic (bottled okay)
1 tsp. cumin 
1/2 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
2 Tbl.  olive oil
1/4 cup chopped fresh parsley.
2 cans (14.5 ozs. each) tiny whole beets, drained

In a 2 quart servning bowl, whisk together all ingredients except the parsley and beets.

Stir in parsley.  Add beets and gently toss until evenly coated.

Let sit at least 1/2 hour  at room temperature (up to 1 hour) for flavors to "marry."   If making in advance, refrigerate, covered, up to 1 day.  Remove from fridge 1/2 hour before serving;

Serve alongside your favorite entree.  Try to avoid letting the beets touch anything else on the plate, unless you like the sight of pink rice.  It's just icky.