Moroccan Beet Salad

Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes

Ingredients:

2 lbs. (about 1 kg) red beet roots
2 tablespoons chopped fresh parsley
2 1/2 tablespoons lemon juice
2 tablespoons vegetable oil
salt
pepper
minced or slivered red onion, to taste (optional)

Preparation:

Rinse the beet roots. Place in a pot or pressure cooker, and cover with water. Boil or pressure cook the beets until tender. This can take up to an hour and half when boiling, and up to 40 minutes when pressure cooking. How long depends on how large the beets are.
Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4" cubes.
Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.