A Beet Salad That Whisks You Straight to Morocco
Let me tell you something. The first time I made this Moroccan Beet Salad, it was a chilly Tuesday in March, and I was aching for color. Not just on my plate, but in my day. I stood in my kitchen with the windows cracked open just a bit — enough to catch a whiff of the neighbor’s firewood, enough to remind me that spring wasn’t quite here yet. But then I grated those beets — that deep, ruby-red hue practically sang out, and suddenly I was transported. Not to my cluttered kitchen, but to a sun-washed Moroccan courtyard, full …










