Moroccan Beet Salad

14 ingredients
5 steps

Ingredients

  • 2 lbs beets
  • salt
  • 1/2 medium Spanish onion, diced
  • 4 tomatoes, skinned, seeded and diced
  • 2 garlic cloves, minced
  • 4 tablespoons Italian parsley, chopped
  • 4 tablespoons cilantro, chopped
  • 4 medium potatoes, boiled
  • 2 tablespoons vinegar
  • 8 tablespoons olive oil
  • salt
  • fresh ground black pepper
  • cayenne pepper
  • 20 black olives, for garnish

Directions

  1. 1
    Cut off ends of beets. Wash well and cook in boiling salted water until tender, about 30 minutes. Drain and remove skins under running cold water. Dice.
  2. 2
    Meanwhile mix together the dressing ingredients. Combine vinegar, oil, salt, pepper, and cayenne.
  3. 3
    Combine beets in a salad bowl with the onion, tomato, garlic, cilantro and parsley. Pour over half the dressing, toss gently and chill for at least 30 minutes.
  4. 4
    Slice the potatoes, place in a shallow bowl and toss with remaining dressing. Chill.
  5. 5
    When ready to assemble, arrange beets mixture in the center of a shallow bowl and arrange potatoes in a ring around them. Garnish with olives.

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