Beetroot Appetizer Salad I

Name: Beetroot Appetizer Salad I
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 4 tomatoes, skinned, seeded and diced; ½ Spanish onion, peeled and diced; 4 tablespoons finely chopped flat-leafed (Italian) parsley; 2 cloves garlic, peeled and finely chopped; 900 g/2 lb beetroot (beets); salt; 900 g/2 lb beetroot (beets); salt and freshly ground black pepper; salt and freshly ground black pepper; hot red pepper; black (ripe) olives; 4 tablespoons finely chopped fresh green coriander; 4 medium-sized potatoes, scrubbed and boiled; 2–3 tablespoons vinegar; 8 tablespoons olive oil

Beet Appetizer Salad I

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

900 g/2 lb beetroot (beets)
salt
½ <

Africa
Morocco
Starter
Gluten-free
Vegan
Mediterranean

Method

Cut off ends of beetroot (beets). Wash well and cook in boiling salted water until tender. Drain and remove skins under cold running water. Cut beetroot (beets) into dice, or short stubby ‘fingers’.
Mix the dressing ingredients together, adding salt, freshly ground black pepper and hot red peppers to taste.
Combine prepared beetroot (beets) in a salad