Beetroot Appetizer Salad II

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

Beet Appetizer Salad II

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
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Prepare, cook and skin beetroot (beets) as above. Cut into thin slices.
Mix the dressing ingredients together, adding salt, freshly ground black pepper and hot red peppers to taste.
Combine beetroot (beets) in a salad bowl with finely chopped onion and garlic. Pour over half the salad dressing and toss gently. Chill. Toss thinly sliced tomatoes in rem