Moroccan Beetroot Salad

* Exported from MasterCook *

Moroccan Beetroot Salad

Recipe By : Lesley Mackley / Mediterranean
Serving Size : 6 Preparation Time :2:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds raw Beetroot
1 red onion -- finely chopped
2 garlic cloves -- finely chopped
4 ripe tomatoes
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Black olives -- to garnish
Dressing:
2 tablespoons balsamic vinegar
1/2 cup olive oil
1/2 teaspoon harissa
Salt and freshly ground pepper

A Book of Mediterranean Cooking by Lesley Mackley. Published by HP Books,
August 1996. Copyright Salamander Books, Ltd., 1996. Excerpt reprinted on
TVFN 1996, gourmet getaways. [MC-editing by patH 96 Oc 10] ----- Trim ends
off Beetroot. Cook in boiling salted water 1 hour until tender.
Drain and remove skins under cold running water. Thinly slice Beetroot and
put in a bowl. Scatter onion and garlic over. To make dressing, whisk
together vinegar, olive oil, harissa, salt and pepper. Pour half dressing
over warm Beetroot mixture and mix gently.
Thinly slice tomatoes and put in a bowl. Add remaining dressing and mix
gently. Arrange tomatoes around outside of a shallow serving dish and
arrange Beetroot in center. Scatter with chopped cilantro and parsley,
garnish with black olives and serve. Yield: 4 to 6 servings


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