Moroccan Beetroot Salad
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Moroccan Beetroot Salad
  Moroccan    Salad  
Last updated 6/12/2012 1:00:06 AM. Recipe ID 23144. Report a problem with this recipe.
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      Title: Moroccan beetroot salad
      Yield: 4 Servings
      2 lb Raw Beetroot
      1    Red onion, finely chopped
      2    Garlic cloves, finely
      4    Ripe tomatoes
      1 tb Chopped fresh cilantro
      1 tb Chopped fresh parsley
           Black olives, to garnish
      2 tb Balsamic vinegar
    1/2 c  Olive oil
    1/2 ts Harissa
           Salt and freshly ground
  Trim ends off Beetroot. Cook in boiling salted water 1 hour until
  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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Recipe ID 23144 (Apr 03, 2005)

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