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

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

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