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John MacArthur
Beet Appetizer Salad
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Grains
Moroccan
Appetizers, Moroccan, Salads, Vegetables
4
Servings
INGREDIENTS
2
lb
Beets
Salt
1/2
Spanish onion, diced
4
Tomatoes, skinned, seeded & diced
2
Garlic cloves, chopped
4
tb
Italian parsley, chopped
4
tb
Cilantro, chopped
4
md
Potatoes, boiled
2
tb
Vinegar
8
tb
Olive oil
Salt & pepper
Hot red pepper
Black olives
INSTRUCTIONS
DRESSING
GARNISH
Cut off ends of beets. Wash well & cook in boiling salted water until
tender. Drain & remove skins under running cold water. Dice. Mix together
the dressing ingredients. Combine beets in a salad bowl with the onion,
tomato, garlic cilantro & parsley. Pour over half the dressing, toss
gently & chill for 30 minutes. Slice the potatoes, place in a shallow bowl
& toss with remaining dressing. Chill. When ready to assemble, arrange
beets, tomato & onion in the centre of a shallow bowl & arrange potatoes in
a ring around them. Garnish with olives.
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