MOROCCAN BEET SALAD
Make and share this Moroccan Beet Salad recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 1h10m
Yield 1 salad bowl, 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile mix together the dressing ingredients. Combine vinegar, oil, salt, pepper, and cayenne.
- 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.
- 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.
Nutrition Facts : Calories 373.9, Fat 20.2, SaturatedFat 2.8, Sodium 239.9, Carbohydrate 45.4, Fiber 7.9, Sugar 15.8, Protein 6.5
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