Moroccan beets salad

I love roasted beets. I wrap them in aluminum foil and I shove them in the oven for 2 hours. Roasting brings out the sweetness of the beets.

When I want to make this salad and I am in a hurry or too lazy to pre-cook the beets, I use vacuum- packed beets that are sold in every grocery store.

• 4 vacuum-packed beets Or 4 roasted beets, cubed

• 1 scallion, chopped

• 2 tbsp parsley, chopped

• 3 tbsp oil

• 4 tbsp lemon juice

• A pinch of sugar

• 1 tsp white pepper

• 1/2 tsp black pepper

• ½ tsp cumin 

In a bowl, place all of the ingredients and mix well.

Fix seasoning if needed.