Moroccan Beetroot Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Raw Beetroot,
1: Red onion, finely chopped
2: Garlic cloves, finely
Chopped,
4: Ripe tomatoes,
1 tbsp: Chopped fresh cilantro,
1 tbsp: Chopped fresh parsley,
Black olives, to garnish
Dressing:,
2 tbsp: Balsamic vinegar,
1/2 cup: Olive oil,
1/2 tsp: Harissa,
Salt and freshly ground,
Pepper,
Directions:
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
GOURMET GETAWAYS WITH ROBIN LEACH SHOW#GG1A01
Source from luhu.jp
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
GOURMET GETAWAYS WITH ROBIN LEACH SHOW#GG1A01
Source from luhu.jp
Tags
Tvfn