Name: Beetroot Appetizer Salad III
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 900 g/2 lb beetroot (beets); ¼ Spanish onion, peeled and finely chopped; salt; 6 tablespoons olive oil; 2 teaspoons finely chopped flat-leafed (Italian) parsley; salt and freshly ground black pepper; 2 tablespoons lemon juice; hot red 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
¼ <

Africa
Morocco
Starter
Mediterranean
Gluten-free
Vegan

Method

Prepare, cook and skin beetroot (beets). Cut into small dice.
Combine diced beetroot (beets) in a salad bowl with finely chopped onion and parsley, olive oil, lemon juice, and salt, freshly ground black pepper and hot red peppers, to taste. Toss and chill.