Title: Beet Appetizer Salad
Categories: Appetizer Moroccan Salad Vegetable
Yield: 4 Servings
| 2 | lb | Beets |
| | | Salt |
| 1/2 | | Spanish onion, diced |
| 4 | | Tomatoes, skinned, seeded & - diced |
| 2 | | Garlic cloves, chopped |
| 4 | tb | Italian parsley, chopped |
| 4 | tb | Cilantro, chopped |
| 4 | md | Potatoes, boiled |
| DRESSING |
| 2 | tb | Vinegar |
| 8 | tb | Olive oil |
| | | Salt & pepper |
| | | Hot red pepper |
| GARNISH |
| | | Black olives |
Cut off ends of beets. Wash well & cook in boiling salted water until
tender. Drain & remove skins under running cold water. Dice. Mix together
the dressing ingredients. Combine beets in a salad bowl with the onion,
tomato, garlic cilantro & parsley. Pour over half the dressing, toss
gently & chill for 30 minutes. Slice the potatoes, place in a shallow bowl
& toss with remaining dressing. Chill. When ready to assemble, arrange
beets, tomato & onion in the centre of a shallow bowl & arrange potatoes in
a ring around them. Garnish with olives.