| 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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