Salad of Braised Beetroot, Yam, Peas and Beans

This salad started life as a tagine of vegetables when Sam and I would eat only vegetables for a week, but then I started serving it for friends with chicken tagine or braised meat and Moroccan salads. Being lazy, I’d make it in advance and let it come to room temperature while other things went on the stove. I realized that it tasted better when cool and it made things even easier. Now isn’t that what entertaining is all about?