Recipe - Moroccan Beetroot Salad

2 pound 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 tablespoon Balsamic vinegar
One half cup Olive oil
One half 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. [MCediting 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

Recipe by: Lesley Mackley / Mediterranean Posted to MCRecipe Digest V1
#694 by Kathy Meade kmeade@idsonline.com on Jul 27, 1997