Moroccan Beet Salad

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
98
FAT
30%
CHOL
0%
SOD
1%

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Ingredients for 6 servings

6 to 8 medium beets

Salt and black pepper

4 tablespoons extra virgin olive oil

1/2 cup diced fresh parsley

Juice of 1 lemon

2 cloves garlic, minced

1 teaspoon cumin, or to taste

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