Moroccan Beet Green Salad Recipe

Posted by Kate McQuown Categories: Dinner, Holiday Cooking, Kosher Cooking, Recipes, Salad, Vegan, Vegetables, Vegetarian, North Africa, Frying,

Rosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad, though the flavoring strengthens a bit after 3 days or so (not that strong flavor bothers me!)  Beets still attached to their greens seem fresher, and the greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber.  Properly cooked and seasoned, greens are swooningly delicious, yet even a huge serving is low calorie.  In order to provide those huge servings, I usually buy extra spinach (this year buy in a bunch, not a bag, or buy a bunch of Swiss chard instead) and mix both greens together.  This salad’s lemony spiciness complements the holiday’s rich meat and chicken main dishes.

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