Moroccan beetroot salad

 
                          Moroccan Beetroot Salad
 
 Recipe By     : Lesley Mackley / Mediterranean
 Serving Size  : 6    Preparation Time :2:00
 Categories    : Salad
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        raw Beetroot
    1                    red onion -- finely chopped
    2                    garlic cloves -- finely chopped
    4                    ripe tomatoes
    1      tablespoon    chopped fresh cilantro
    1      tablespoon    chopped fresh parsley
                         Black olives -- to garnish
                         Dressing:
    2      tablespoons   balsamic vinegar
      1/2  cup           olive oil
      1/2  teaspoon      harissa
                         Salt and freshly ground pepper
 
 A Book of Mediterranean Cooking by Lesley Mackley. Published by HP Books,
 August 1996. Copyright Salamander Books, Ltd., 1996. Excerpt reprinted on
 TVFN 1996, gourmet getaways.  [MC-editing by patH 96 Oc 10] ----- 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
  
 
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