Moroccan Beet Salad

Name: Moroccan Beet Salad
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 lb beets; salt; 0.5 medium Spanish onion; 4 tomatoes; 2 garlic cloves; 4 tbsp Italian parsley; 4 tbsp cilantro; 4 medium potatoes; 2 tbsp vinegar; 8 tbsp olive oil; salt; fresh ground black pepper; cayenne pepper; 20 black olives

Beets, tomatoes and potatoes come together in this salad, fragrant with cayenne and simmered on the stove. It's finished with olives.

1 hr 10 min · Serves 6 · Medium

Method

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Time: Prep 40 min · Cook 30 min · 70 min total
Difficulty: medium

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.
30 min
2
Meanwhile mix together the dressing ingredients. Combine vinegar, oil, salt, pepper, and cayenne.
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.
30 min
4
Slice the potatoes, place in a shallow bowl and toss with remaining dressing. Chill. 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.