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

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 <

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