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Name: Moroccan Beetroot Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: DRESSING; 2 tb Balsamic vinegar; 4 tomatoes Ripe; 1/2 ts Harissa; 1 tb Fresh Cilantro chopped; 1/2 c olive oil; 2 cloves Garlic finely chopped; 2 lb Beetroot Raw; Black olives to garnish; 1 tb Chopped fresh parsley; Salt; 1 Red onion finely chopped

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INGREDIENTS

DRESSING
2 tb Balsamic vinegar
4 tomatoes ; Ripe
1/2 ts Harissa
1 tb Fresh Cilantro ; chopped
1/2 c olive oil
2 cloves Garlic ; finely chopped
2 lb Beetroot ; Raw
Black olives ; to garnish
1 tb Chopped fresh parsley
Salt
1 Red onion ; finely chopped

Servings

INSTRUCTIONS

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 Recipe by: Lesley Mackley / Mediterranean Posted to MC-Recipe Digest V1 #694 by Kathy Meade on Jul 27, 1997

NOTES

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Moroccan Beetroot Salad

DRESSING 
2 tb Balsamic vinegar 
4  tomatoes Ripe
1/2 ts Harissa 
1 tb Fresh Cilantro chopped
1/2 c olive oil 
2 cloves Garlic finely chopped
2 lb Beetroot Raw
  Black olives to garnish
1 tb Chopped fresh parsley 
  Salt 
1  Red onion finely chopped

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

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Nutrition

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Serving Size: 1 Serving (537g)
Recipe Makes: 6

Calories: 175
Calories from Fat: 49 (28%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 136.4mg		5 %
Potassium 1318.2mg		35 %
Total Carbohydrate 29.8g		9 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 21.3g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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