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Edward Welch

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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