Moroccan Beet Salad

Beets are such a lovely vegetable- great color and have such a wonderful flavor, and they are another one of those superfoods that is rich in antioxidants, vitamins and minerals that our bodies crave. I have always loved them and this dish is just another big reason why! Last summer, my family went to a mission open-house at a local church and had a great time talking to people from all around the world and sampling some wonderful food. While there, I found this beet salad and could not believe how good the flavors were. Near the end of the day, I asked someone about what was in it- she didn't know for sure because it was made by a local man from Morocco. She then offered me an entire large pan of it since there were a lot of leftovers, which I readily accepted. My husband and I were in heaven for the next few days eating the leftovers. After eating this and trying to figure out what this was made out of, I decided to try making it myself. I think the key to the great flavor is the cilantro, which I have never had with beets before. Somehow, the onion and cilantro give such a brightness with the sweetness of the beets and the marinade (dressing) imparts a subtle flavor that results in such wonderful combination! This is a great summer salad, but it is also great anytime of the year when you want a little different beet dish.

     Ingredients:
3  15 oz. canned beets, (drained, chopped into strips or cubes if not already done for you)
     or you may use approximately 5-6 cups cooked and chopped beets
1 medium red onion, chopped
1/2 cup chopped cilantro (may use more or less or substitute chopped fresh flat leaf parsley)
1/3 cup olive oil
2/3 cup vinegar (or may use 1/2 cup vinegar and 3 Tbsp lime juice)
3/4 tsp salt (may adjust to taste)
1/4 tsp ground black pepper
2/3 cup sugar  
   
     Directions:
Mix together olive oil, vinegar/lime juice, salt, pepper and sugar in a large bowl. Add in the prepared beets, onion and cilantro. Stir well. Refrigerate in a covered dish for at least 4 hours, mixing ingredients every couple hours. Mix again before serving.


Yields approximately 8-10   1/2 - 2/3 cup servings
     

Meat Tagine (Stew)

This is a Moroccan dish that is full of flavor. Traditionally, this is cooked in Morocco in a special clay pot with a cone-shaped top that creates a steam cooking effect. It usually cooks slowly for a large part of the day. There are many varieties- you can use more or fewer spices, as desired.  For those of use who do not have tagines, a slow cooker works great, although I have used the pressure cooker and it was almost as good, also. However, the meat and seasonings only should be pressure-cooked and then the other items added so as the keep some consistency. Don't be too intimidated by the list of spices. It is easy to put together and is versatile with beef, chicken, or lamb. You could even make it vegetarian with some meaty beans.  I saw Rachel Ray making this and have adapted the recipe somewhat. It is often served with couscous, but is also great over rice, millet, quinoa, bulgur or potatoes.

Ingredients:

1 pound of meat, ground or chunked
2-3 Tbsp oil
2 large onions, diced
4 garlic cloves, minced (more or less as desired)
1 heaping Tbsp sweet paprika
1 heaping Tbsp cumin
1 tsp tumeric
1/2- 1 tsp cinnamon
1 tsp grill seasoning
1 tsp coriander
1 Tbsp chili powder
1  tsp cardamom
1/2 tsp ginger (optional)
1/2 tsp cloves (optional)
1/2 tsp allspice (optional)
1 Tbsp worchestershire sauce
1 cup raisins, prunes and/or chopped apricots
1 1/2 cups chopped sweet potato or orange squash/pumpkin
water/broth approximately 4-6 cups
chopped cilantro/ parsley, sliced green onion for garnish


Place the meat, onions, garlic, oil and dry seasonings together in a medium pot and brown. After the meat is browned and the onions are becoming soft, add the remaining ingredients, cover with water and/or part water and broth (beef is good for lamb and beef). Cook on low on the stove for approximately 1- 1 1/2 hours. Garnish as it is served.

If using a slow cooker, follow instructions for browning and add mixture into the slow cooker (3 1/2 quart should be adequate) with the other ingredients. Cover with water/broth and cook for on high for 3-4 hours (on low approximately 8 hours) or until meat and squash are cooked.

If using a pressure cooker, brown ingredients as listed above and then add all the other ingredients except the squash/pumpkin/sweet potato and dried fruit. Cook for approximately 15 minutes, cool enough to open cooker, then add squash/fruit and cook until squash is soft.